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Chicken Fajita casserole

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. 

Course Main Course
Cuisine Latin
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Dawn Loves Food

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

  1. Preheat oven to 350 f and make a batch of the salsa cashew sauce.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. When serving drizzle some cashew sauce over the top, a little salsa and a few slices of avocado