Trade in taco night for fajita night with these easy baked chicken fajitas. Served with your favorite toppings and wrapped in warm flour tortillas.
For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?
Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!
One year ago: Single Serving Peanut Butter Krispie Chocolate Balls
Three years ago: Petri Dish Cookies
BAKED CHICKEN FAJITAS
1-1/2 lb. boneless, skinless chicken breasts cut into thin strips
1 (15 oz.) can diced tomatoes w/ chilies (such as Rotel)
1 medium onion, sliced into thin strips
2 bell peppers, seeded and sliced into thin strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
12 flour tortillas, warmed
Favorite fajita toppings
- Preheat the oven to 400 degrees. Lightly grease a 9×13-inch baking dish. Mix together chicken, tomatoes, peppers, and onions in the dish.
- In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
- Bake uncovered for 30 minutes, or until chicken is cooked through and the vegetables are tender. Drain any excess liquid and serve with warmed tortillas and enjoy!
Source: Adapted slightly from Making Miracles.
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