Reader recipes: Chicken enchilada skillet casserole

In need of a quick, one pan, weeknight dinner that will make everyone in the house happy, full and ready to take on homework, laundry and the myriad other things to be done? This recipe, adapted from eatingwell.com, is a go-to for my family of four.

Chicken enchilada skillet casserole   Makes about 6 servings

• 2 tablespoons olive oil
• 1 cup fresh or frozen corn kernels
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 5-ounce package baby spinach
• 2 1/2 cups shredded cooked chicken breast (I use rotisserie chicken to make this easy.)
• 8 ounces red enchilada sauce
• 1 1/4 cups salsa
• 8 5- or 6-inch corn tortillas, cut into 1-inch-thick strips
• 1 1/2 cups shredded cheddar cheese

Optional garnishes: Grape tomatoes, fresh cilantro, sliced radishes

Preheat oven to 350°F.

In a large ovenproof skillet, such as cast iron, heat oil. Add corn, bell pepper and onion. Cook, stirring occasionally, until charred, 7-10 minutes. Gradually add spinach in batches. Cook, stirring frequently, until wilted, 1-2 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.