King Ranch Chicken and Fresh Veggie Casserole
Description
King ranch chicken casserole is a longtime hot dish favorite for a reason—rich, creamy, and covered with cheese. Opt for the more indulgent version or dish up this lighter, veggie-packed rendition.
Ingredients
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2 cups boiling water
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1 cup raw cashews
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3/4 cup low-sodium chicken broth
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1 tablespoon fresh lime juice
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1 1/2 teaspoons black pepper
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1 tablespoon canola oil
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2 teaspoons chili powder
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1 1/2 teaspoons cumin seeds, crushed
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1 1/2 teaspoons oregano, crushed
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2 onions, chopped
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2 red bell peppers, chopped
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2 green bell peppers, chopped
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1 jalapeño pepper, seeded and minced
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3 cups chopped fresh tomatoes
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4 1/2 cups shredded cooked chicken breast
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8 (6 inch) corn tortillas, cut into quarters
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8 ounces shredded Mexican-blend cheese
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1/4 cup sliced green onion
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Lime wedges, for serving
Directions
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
Preheat the oven to 375 degrees F (190 degrees C).
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
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
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.