Chicken Enchilada Skillet Casserole

This simplified version of cheesy chicken enchiladas uses only one pan and eliminates the need to stuff and roll corn tortillas. Charring the vegetables in a cast-iron skillet adds flavor depth. Don't worry if you don't have one; any oven-safe skillet will suffice.

Nutrition Profile: Diabetes Appropriate

Ingredients:

• 2 tablespoons olive oil
• 1 cup fresh or frozen corn kernels
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• ½ cup diced onion
• 1 5-ounce package of baby spinach
• 2 ½ cups shredded cooked chicken breast
• 1 8-ounce pouch of red or green enchilada sauce, such as Frontera
• 1 ¼ cup prepared fresh salsa
• 8 5- or 6-inch corn tortillas, cut into 1-inch-thick strips
• 1 ½ cups shredded reduced-fat Cheddar cheese
• 1 cup coarsely chopped grape tomatoes
• ¼ cup chopped fresh cilantro
• ¼ cup matchstick-cut radishes

Directions:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large ovenproof skillet, such as cast iron, heat the oil. Cook, stirring occasionally, until the corn, green and red peppers, and onion are charred, 7 to 10 minutes. Cook, stirring frequently until the spinach is wilted, about 1 to 2 minutes.
• Combine the chicken, enchilada sauce, and salsa in a mixing bowl. Stir in the tortilla strips gently. Garnish with cheese. Bake for 15 minutes, or until the mixture is bubbly.
• Arrange the tomatoes, cilantro, and radishes on top of the casserole.