Chicken Enchilada Casserole | notes.improvisedscience.org.

Ingredients

• 3 split skin-on, bone-in half chicken breasts (about 2 ¼ pounds total)
• 5 poblano peppers, halved, stemmed and seeded
• 2 red bell peppers, seeded, stemmed and cut into quarters
• 1 cup cashews
• 1 tablespoon cider vinegar
• Pinch fine sea salt
• Pinch cayenne pepper
• 12 corn tortillas, halved
• 1 ½ cup salsa, preferably hot or medium-hot
• ½ cup low-sodium chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese or nondairy cheddar-style cheese