{"slug":"chicken-enchilada-casserole","collection":"recipes","is_recipe":true,"visibility":"public","title":"Chicken Enchilada Casserole","description":"Layers of roasted chicken, poblano and bell peppers, corn tortillas, and salsa bound with a silky cashew cream and melted cheddar.","body_md":"\n## Source\n\nhttp://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole\n\n## Equipment\n\n-   Parchment paper\n-   Large baking sheet\n-   Food processor\n-   9 x 13 baking dish\n\n## Ingredients\n\n-   3 split skin-on, bone-in half chicken breasts (about 1kg (2¼ lbs)\n    total)\n-   5 poblano peppers, halved, stemmed and seeded\n-   2 red bell peppers, seeded, stemmed and cut into quarters\n-   240ml (1 cup) cashews\n-   1 tablespoon cider vinegar\n-   Pinch fine sea salt\n-   Pinch cayenne pepper\n-   12 corn tortillas, halved\n-   360ml (1½ cups) salsa, preferably hot or medium-hot\n-   120ml (½ cup) low-sodium chicken or vegetable broth\n-   240ml (1 cup) shredded sharp cheddar cheese or nondairy cheddar-style cheese\n\n## Preparation\n\n### Roast Peppers and Chicken\n\n1.  Preheat the oven to 400°F and line a baking sheet with parchment\n    paper.\n2.  Place chicken on one side of the baking sheet and poblano and bell\n    peppers on the other side.\n3.  Roast, stirring peppers once or twice until peppers are browned and\n    chicken is just cooked through, 40 to 45 minutes.\n4.  Cool slightly, then remove and discard skin and bone from chicken\n    and shred meat.\n5.  Dice peppers.\n\n### Cashew Cream\n\n1.  Meanwhile, place cashews in a small bowl and cover by about 1 inch\n    with boiling water.\n2.  Let soak 30 minutes.\n3.  Drain and discard soaking liquid.\n4.  In a food processor, combine cashews, 120ml (½ cup) water, vinegar, salt and\n    cayenne, and blend until smooth; add more water a tablespoon at a\n    time, if necessary, to purée.\n\n### Salsa and Broth\n\n1.  In a separate bowl, Combine salsa and broth\n\n### Construct Casserole\n\n1.  Reduce the oven temperature to 375°F.\n2.  Layer 1/3 of the tortillas in the bottom of a 9 x 13-inch casserole\n    dish.\n3.  Spoon 120ml (½ cup) of the salsa/both mixture over the tortillas.\n4.  Top with half the chicken and half the roasted peppers, and drizzle\n    with half of the cashew cream.\n5.  Repeat layering again, finishing with a layer of tortillas and salsa\n    mixture.\n6.  Sprinkle with cheese and bake until bubbling and golden brown, about\n    35 minutes.\n\n### Cool\n\nLet cool 10 minutes before cutting and serving.\n","draft":false,"servings":"6","prep_time":"20 minutes","cook_time":"1 hour 20 minutes","total_time":"1 hour 40 minutes","source_name":"Whole Foods Market","source_url":"http://www.wholefoodsmarket.com/recipe/chicken-enchilada-casserole","created_at":"2014-12-01T04:17:26Z","updated_at":"2026-07-30T01:31:13.156709Z","categories":["Main"],"tags":["Cheese","Chicken","Enchilada","Peppers","Poblano","Tortillas"],"methods":["Baked"],"themes":["Comfort Food"],"ingredients":[{"section":"","items":["-   3 split skin-on, bone-in half chicken breasts (about 1kg (2¼ lbs)","-   5 poblano peppers, halved, stemmed and seeded","-   2 red bell peppers, seeded, stemmed and cut into quarters","-   240ml (1 cup) cashews","-   1 tablespoon cider vinegar","-   Pinch fine sea salt","-   Pinch cayenne pepper","-   12 corn tortillas, halved","-   360ml (1½ cups) salsa, preferably hot or medium-hot","-   120ml (½ cup) low-sodium chicken or vegetable broth","-   240ml (1 cup) shredded sharp cheddar cheese or nondairy cheddar-style cheese"],"parsed":[{"raw":"-   3 split skin-on, bone-in half chicken breasts (about 1kg (2¼ lbs)","qty":3,"item":"split skin-on, bone-in half chicken breasts"},{"raw":"-   5 poblano peppers, halved, stemmed and seeded","qty":5,"item":"poblano peppers, halved, stemmed and seeded"},{"raw":"-   2 red bell peppers, seeded, stemmed and cut into quarters","qty":2,"item":"red bell peppers, seeded, stemmed and cut into quarters"},{"raw":"-   240ml (1 cup) cashews","qty":240,"unit":"ml","item":"cashews"},{"raw":"-   1 tablespoon cider vinegar","qty":1,"unit":"tbsp","item":"cider vinegar"},{"raw":"-   Pinch fine sea salt","unit":"pinch","item":"fine sea salt"},{"raw":"-   Pinch cayenne pepper","unit":"pinch","item":"cayenne pepper"},{"raw":"-   12 corn tortillas, halved","qty":12,"item":"corn tortillas","prep":"halved"},{"raw":"-   360ml (1½ cups) salsa, preferably hot or medium-hot","qty":360,"unit":"ml","item":"salsa, preferably hot or medium-hot"},{"raw":"-   120ml (½ cup) low-sodium chicken or vegetable broth","qty":120,"unit":"ml","item":"low-sodium chicken or vegetable broth"},{"raw":"-   240ml (1 cup) shredded sharp cheddar cheese or nondairy cheddar-style cheese","qty":240,"unit":"ml","item":"shredded sharp cheddar cheese or nondairy cheddar-style cheese"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T01:58:01.776824Z","checked_by":"robert@sigler.io","standard_version":"2026-07-29","findings_count":0,"stale":false}}