King Ranch Chicken and Fresh Veggie Casserole

Ingredients

• 2 cups boiling water
• 1 cup raw cashews
• 0.75 cups low-sodium chicken broth
• 1 tablespoon fresh lime juice
• 1 teaspoon garlic powder
• 0.5 teaspoons salt
• 1.5 teaspoons black pepper
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• 1.5 teaspoons cumin seeds , crushed
• 1.5 teaspoons oregano , crushed
• 2 onions , chopped
• 2 reds bell peppers , chopped
• 2 greens bell peppers , chopped
• 1 jalapeño pepper , seeded and minced
• 3 cups chopped fresh tomatoes
• 4.5 cups shredded cooked chicken breast
• 8 , 6 inch
• 8 ounces shredded Mexican-blend cheese
• 0.25 cups sliced green onion
• Lime wedges , for serving

Instructions

1. 1

   For cashew cream, pour boiling water over cashews in a small bowl. Cover and let stand for 15 minutes; drain. Blend cashews, broth, lime juice, garlic powder, salt, and black pepper in a blender until smooth.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C).

3. 3

   Heat oil in a large skillet over medium heat. Add chili powder, cumin seeds, and oregano; cook until fragrant, about 30 seconds. Add onions, bell peppers, and jalapeño; cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in tomatoes and cook for 3 minutes. Transfer to a large bowl. Stir in cashew cream and chicken.

4. 4

   Put one-third of tortilla wedges in a 9x13-inch baking dish. Layer with half the chicken mixture, one-third of tortilla wedges, and 1 cup cheese. Layer with remaining chicken mixture, tortilla wedges, and cheese.

5. 5

   Cover and bake for 30 minutes. Uncover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving. Top with green onion and serve with lime wedges.