Name: King Ranch Chicken and Fresh Veggie Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Boiling water - 2 cups; Raw cashews - 1 cup; Low-sodium chicken broth - ¾ cup; Fresh lime juice - 1 tablespoon; Garlic powder - 1 teaspoon; Salt - ½ teaspoon; Black pepper - 1 ½ teaspoons; Canola oil - 1 tablespoon; Chili powder - 2 teaspoons; Cumin seeds, crushed - 1 ½ teaspoons; Oregano, crushed - 1 ½ teaspoons; Onions, chopped - 2; Red bell peppers, chopped - 2; Green bell peppers, chopped - 2; Jalapeno pepper, seeded and minced - 1; Chopped fresh tomatoes - 3 cups; Shredded cooked chicken breast - 4 ½ cups; Corn tortillas, cut into quarters - 8 (6 inch); Shredded Mexican-blend cheese - 8 ounces; Sliced green onion - ¼ cup; Lime wedges, for serving - ¼ cup

King Ranch Chicken and Fresh Veggie Casserole

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - King Ranch Chicken and Fresh Veggie Casserole

1. Boiling water - 2 cups

2. Raw cashews - 1 cup

3. Low-sodium chicken broth - ¾ cup

4. Fresh lime juice - 1 tablespoon

5. Garlic powder - 1 teaspoon

6. Salt - ½ teaspoon

7. Black pepper - 1 ½ teaspoons

8. Canola oil - 1 tablespoon

9. Chili powder - 2 teaspoons

10. Cumin seeds, crushed - 1 ½ teaspoons

11. Oregano, crushed - 1 ½ teaspoons

12. Onions, chopped - 2

13. Red bell peppers, chopped - 2

14. Green bell peppers, chopped - 2

15. Jalapeno pepper, seeded and minced - 1

16. Chopped fresh tomatoes - 3 cups

17. Shredded cooked chicken breast - 4 ½ cups

18. Corn tortillas, cut into quarters - 8 (6 inch)

19. Shredded Mexican-blend cheese - 8 ounces

20. Sliced green onion - ¼ cup

21. Lime wedges, for serving - ¼ cup

How to cook deliciously - King Ranch Chicken and Fresh Veggie Casserole

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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.