Chicken Taco Casserole

Ingredients

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• 2 cups boiling water
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• 1 cup raw cashews
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• ¾ 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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• ½ teaspoon salt
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• 1 ½ teaspoons black pepper
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• 1 tablespoon canola oil
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• 2 teaspoons chili powder
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• 1 ½ teaspoons cumin seeds, crushed
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• 1 ½ 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 ½ 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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• ¼ cup sliced green onion
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• Lime wedges, for serving
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Instructions

1. 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. 2
   Preheat the oven to 375 degrees F (190 degrees C).
3. 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. 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. 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.