Break out the margaritas and chips & salsa to go with this big ol’ Chicken Fajita Casserole! There’s more veggies than chicken in this on purpose; get ‘em in wherever we can right? Full of organic red peppers, onions and a whole bag (or box) of power greens with Mexican spiced chicken layered in between gluten free corn tortillas dipped in dairy free salsa cashew cream sauce.
Mouths watering now right? Stick with me here, this chicken fajita casserole is a diner party or Sunday dish that takes a little effort but lemme tell ya, it’s damn good and ssssoooo worth it, mmmm’k.
As I’m writing this post I’m having a cocktail and winding down from my day. I’m trying to be more relaxed in my posts, let you see me a little bit and put a voice and character to this passion project of mine. The food will always be center stage but it’s me back there setting the lights, the background set, changing the scenes, picking the talent, queuing the music and choreographing the whole tamale!
Sure, I look at (e’hem…stalk) a few food bloggers myself and I tend to like certain styles and guess what? The ones that I see through their food and connect with; they don’t have to ask me twice to subscribe. They had me at yo.
Blogging (getting to vlogging- soon!) is so cool, I am enjoying the hell out of this creative outlet, testing new flavors, making food with all these fresh ingredients and doing test runs with my ‘sure I’ll try it’ friends. I’m eating more veggies than I ever have, healthy fats and some incredible meats……………….it’s a food adventure gone wild, gone wildy good.
The tortillas do shrink a little as you can see, to hide the tortilla blemishes or foil stick spots you can dab on a little salsa to be pretty. We ate this on a weekday night and my man was hangry! No time for the perfect shot, next time. 
I sound like a broken record by now but -DANG! Cashews are awesome, dairy be gone. ANYTHING you can imagine for cream sauce can be replicated with a cashew cream base as the dairy half and half or milk you’d use. I decided to take this salsa cashew sauce and dip it in the tortillas like you would an enchilada. When you take a bite you get the veggies, chicken and that melt in your mouth-soaked tortilla vibe and those cheezy creamy soft notes too. This chicken fajita casserole will have you back for seconds….
Chicken Fajita Casserole
Break out the margaritas and chips & salsa to go with this big ol’ chicken fajita casserole! There’s more veggies than chicken in this on purpose; get ‘em in wherever we can right? Full of organic red peppers, onions and a whole bag of power greens with Mexican spiced chicken layered in between gluten free corn tortillas dipped in dairy free salsa cashew cream sauce.
Ingredients
- 1.5 lb of chicken breasts
- 4 T ghee or olive oil
- 2 white onion
- 2 red pepper
- 2 T paprika
- 1 T pepper
- 2 T cumin
- 1 cup of salsa you pick!
- 3 garlic cloves
- 1 bag power greens
- 2 cups salsa cashew sauce
- 12 gf corn tortillas
- 1 avocado
- Salt and pepper to taste
Instructions
Prep
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Preheat oven to 350 f and make a batch of the salsa cashew sauce.
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Julian the onions and peppers and sauté on medium with 2T of ghee in a large pan. After they start to sweat add 1 T paprika, 1 T cumin and the pepper, mix and set aside in bowl #1 to cool. In the same pan drop in the whole bag of greens, cover and sprinkle a touch of salt on then cover for 5 minutes. When slightly wilted set aside in a bowl #2.
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Stick with the same pan and cook the chicken with the other 2 T ghee in fajita style strips. About 10 minutes cooked and top with 1 T paprika and 1 T cumin, stir, set aside in bowl #3
Assemble
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Get out a 9x13 casserole dish and get ready to assemble with the corn tortillas close by and the salsa sauce in bowl #4. Make sure that your sauce is in the largemouth bowl or a shallow pan so you can dunk your tortillas in it easy.
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Drizzle olive oil on the base of the pan and start your first layer of tortillas, dip them in the sauce quickly on both sides and set of the pan like a puzzle make sure you don’t miss any sides.
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Layer the greens first add a spoon of salsa here and there, then half the onion pepper veggies and top with chicken. Add the rest of the peppers and onions with a little salsa again and finish the top layer of tortillas dipped in the cashew sauce. If you have a little of the sauce left keep it.
Bake & Serve
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Cover the dish with foil, use 4 toothpicks to keep the foil off the top layer of tortillas. Bake for 45 minutes until hot and bubbly.
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When serving drizzle some cashew sauce over the top, a little salsa and a few slices of avocado