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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 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
Steps
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