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.
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