Source

http://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole

Equipment

  • Parchment paper
  • Large baking sheet
  • Food processor
  • 9 x 13 baking dish

Ingredients

  • 3 split skin-on, bone-in half chicken breasts (about 2 ¼ pounds total)
  • 5 poblano peppers, halved, stemmed and seeded
  • 2 red bell peppers, seeded, stemmed and cut into quarters
  • 1 cup cashews
  • 1 tablespoon cider vinegar
  • Pinch fine sea salt
  • Pinch cayenne pepper
  • 12 corn tortillas, halved
  • 1 ½ cup salsa, preferably hot or medium-hot
  • ½ cup low-sodium chicken or vegetable broth
  • 1 cup shredded sharp cheddar cheese or nondairy cheddar-style cheese

Preparation

Roast Peppers and Chicken

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Place chicken on one side of the baking sheet and poblano and bell peppers on the other side.
  • Roast, stirring peppers once or twice until peppers are browned and chicken is just cooked through, 40 to 45 minutes.
  • Cool slightly, then remove and discard skin and bone from chicken and shred meat.
  • Dice peppers.

Cashew Cream

  • Meanwhile, place cashews in a small bowl and cover by about 1 inch with boiling water.
  • Let soak 30 minutes.
  • Drain and discard soaking liquid.
  • In a food processor, combine cashews, ½ cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time, if necessary, to purée.

Salsa and Broth

  • In a separate bowl, Combine salsa and broth

Construct Casserole

  • Reduce the oven temperature to 375°F.
  • Layer 1/3 of the tortillas in the bottom of a 9 x 13-inch casserole dish.
  • Spoon ½ cup of the salsa/both mixture over the tortillas.
  • Top with half the chicken and half the roasted peppers, and drizzle with half of the cashew cream.
  • Repeat layering again, finishing with a layer of tortillas and salsa mixture.
  • Sprinkle with cheese and bake until bubbling and golden brown, about 35 minutes.

Cool

Let cool 10 minutes before cutting and serving.