Chicken Enchilada Skillet Casserole

eatingwell.com

Samantha Wolff

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 baby spinach

2 ½ cups shredded cooked chicken breast

1 8-ounce pouch red or green enchilada sauce, such as Frontera

1 ¼ cups 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 at eatingwell.com

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