Name: Chicken Enchilada Skillet Casserole for Two
Total time: 40 min
Ingredients: 2 teaspoons extra-virgin olive oil; 0.333 cup fresh or frozen corn kernels; 0.25 cup diced green bell pepper; 0.25 cup diced red bell pepper; 0.25 cup diced onion; 3 cups baby spinach; 1 cup shredded cooked chicken breast; .333 cup red or green enchilada sauce, such as Frontera; .333 cup plus 2 teaspoons prepared fresh salsa; 4 (5- or 6-inch) corn tortillas, cut into 1-inch-wide strips; 0.5 cup shredded reduced-fat Cheddar cheese; 0.333 cup coarsely chopped grape tomatoes; 2 tablespoons chopped fresh cilantro; 2 tablespoons matchstick-cut radishes

Chicken Enchilada Skillet Casserole for Two

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This take on cheesy chicken enchiladas skips the need to stuff and roll corn tortillas. Instead, we scatter tortilla strips throughout the filling and bake it, so you'll still get the same flavors and textures, but in record time. This recipe was adapted from our popular Chicken Enchilada Skillet Casserole to serve two instead of six.

Andrea Kirkland, M.S., RD

Published on September 21, 2021

Chicken Enchilada Skillet Casserole for Two — Photo: Brie Passano

Active Time:

25 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Gluten-Free Healthy Pregnancy High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 teaspoons extra-virgin olive oil
⅓ cup fresh or frozen corn kernels
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup diced onion
3 cups baby spinach
1 cup shredded cooked chicken breast
⅓ cup red or green enchilada sauce, such as Frontera
⅓ cup plus 2 teaspoons prepared fresh salsa
4 (5- or 6-inch) corn tortillas, cut into 1-inch-wide strips
½ cup shredded reduced-fat Cheddar cheese
⅓ cup coarsely chopped grape tomatoes
2 tablespoons chopped fresh cilantro
2 tablespoons matchstick-cut radishes

Directions

Preheat oven to 350°F.
Heat oil in a medium ovenproof skillet, such as cast-iron, over medium heat. Add corn, green and red peppers and onion; cook, stirring occasionally, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
Stir in chicken, enchilada sauce and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.
Top the casserole with tomatoes, cilantro and radishes.

To make ahead

Refrigerate cooked vegetables (Step 2) for up to 1 day.

Nutrition Facts (per serving)

480	Calories
18g	Fat
50g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 480
% Daily Value *
Total Carbohydrate 50g	18%
Dietary Fiber 6g	21%
Total Sugars 9g
Protein 35g	70%
Total Fat 18g	23%
Saturated Fat 7g	35%
Cholesterol 90mg	30%
Vitamin A 5723IU	114%
Sodium 710mg	31%
Potassium 661mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.