Charring the veggies in a cast-iron skillet adds depth of flavor.
Heat oil in a large ovenproof skillet, such as cast-iron.
Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
Jacob Fox
Stir in chicken, enchilada sauce, and salsa until combined.
Gently stir in tortilla strips.
Transfer to the oven and bake until bubbly, about 15 minutes.
Top the casserole with tomatoes, cilantro, and radishes.
Tip
For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
To make ahead
Cook the vegetables (Step 2) up to 1 day ahead and refrigerate.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
