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Chicken Enchilada Casserole

Serves 8
Time 2 hr 5 min
This crowd-pleasing casserole features peppers roasted with chicken breasts and layered between corn tortillas. We like the juicy results of chicken freshly roasted on the bone, but you could also use 4 cups of precooked shredded chicken or turkey. Homemade cashew cream stands in for cream of chicken soup yielding delicious results. For a dairy-free version, replace the cheddar with vegan cheese.
Ingredients
  • 3 split skin-on, bone-in half chicken breasts (about 2 1/4 pounds total)
  • 5 poblano peppers, seeded
  • 2 red bell peppers, cut into quarters
  • 1 cup cashews
  • 1 tablespoon cider vinegar
  • Pinch fine sea salt
  • Pinch cayenne pepper
  • 12 corn tortillas, halved
  • 1 1/2 cup salsa, preferably hot or medium-hot
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 cup shredded sharp Cheddar cheese or nondairy Cheddar-style cheese
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Method

Preheat the oven to 400F and line a baking sheet with parchment paper.

Place chicken on one side of the baking sheet and poblano and bell peppers on the other side.

Roast, stirring peppers once or twice until peppers are browned and chicken is just cooked through, 40 to 45 minutes.

Cool slightly, then remove and discard skin and bone from chicken and shred meat.

Dice peppers.

Meanwhile, place cashews in a small bowl and cover by about 1 inch with boiling water.

Let soak 30 minutes.

Drain and discard soaking liquid.

In a blender, combine cashews, 1/2 cup water, vinegar, salt and cayenne, and blend until smooth; add more water a tablespoon at a time, if necessary, to make a smooth puree.

Reduce the oven temperature to 375F.

Layer 1/3 of the tortillas in the bottom of a 9x13-inch casserole dish.

Combine salsa and broth, and spoon 1/2 cup of the mixture over the tortillas.

Top with half the chicken and half the roasted peppers, and drizzle with half of the cashew cream.

Repeat layering again, finishing with a layer of tortillas and salsa mixture.

Sprinkle with cheese and bake until bubbling and golden brown, about 35 minutes.

Let cool 10 minutes before cutting and serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 split skin-on, bone-in half chicken breasts (about 2 1/4 pounds total)
  • 5 poblano peppers, seeded
  • 2 red bell peppers, cut into quarters
  • 1 cup cashews
  • 1 tablespoon cider vinegar
  • Pinch fine sea salt
  • Pinch cayenne pepper
  • 12 corn tortillas, halved
  • 1 1/2 cup salsa, preferably hot or medium-hot
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 cup shredded sharp Cheddar cheese or nondairy Cheddar-style cheese
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.