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.

Nutrition per serving