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
- boiling water: 2 cups
- raw cashews: 1 cup
- low-sodium chicken broth: 0.75 cup
- lime juice: 1 Tbsp (fresh)
- garlic powder: 1 tsp
- salt: 0.5 tsp
- ½ teaspoons black pepper: 1 piece
- canola oil: 1 Tbsp
- chili powder: 2 tsp
- ½ teaspoons cumin seeds: 1 piece (crushed)
- ½ teaspoons oregano: 1 piece (crushed)
- onions: 2 piece (chopped)
- red bell peppers: 2 piece (chopped)
- green bell peppers: 2 piece (chopped)
- jalapeño pepper: 1 piece (minced)
- fresh tomatoes: 3 cups (chopped)
- ½ cups shredded cooked chicken breast: 4 piece
- corn tortillas, cut into quarters: 8 piece (6 inch)
- ounces shredded Mexican-blend cheese: 8 piece
- green onion: 0.25 cup (sliced)
- Lime wedges: (for serving)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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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.
