Chicken Enchilada Skillet Casserole

Name: Chicken Enchilada Skillet Casserole
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