Whaaaaat?!........ Oven baked chicken fajitas...who would have thought. I found this recipe via Pinterest, as usual, and the actual recipe is from Real Mom Kitchen. It was a super easy dish to whip up, and only takes 25 minutes to bake in the oven. You could serve these alone, or on a tortilla with delicious toppings such as: salsa, guac, sour cream, cheese, lettuce, or whatever else you can think of.
If you love fajitas, but don't know how to make fancy ones like Mexican restaurants do, then you should definitely try these out. It was a super tasty recipe, and I'll definitely be making it again!
Makes 6 servings.
Bake time: 20-25 minutes
What you'll need:
- 13 x 9 in casserole dish
- non-stick cooking spray
- 1 lb skinless, boneless chicken breasts, cut into strips
- 2 T vegetable oil
- 2 t cumin
- 2 t chili powder
- 1/2 t dried oregano
- 1/2 t garlic powder
- 1/4 t salt
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1 medium white onion, sliced into rings
- 14.5 oz can of diced tomatoes with green chiles (ex. Rotel)
- flour tortillas (I bought a pack of 10 Fajita Grande tortillas, which are pictured below for anyone that is interested)
Feel free to skip past the picture demonstration to get straight to the listed directions.
Preheat your oven to 400 degrees F. Coat a 13 x 9 inch casserole dish with non-stick cooking spray.
Place the strips of chicken in the bottom of the casserole dish.
In a small bowl, combine the vegetable oil, cumin, chili powder, dried oregano, garlic powder, and salt.
Pour the spice mixture evenly over the strips of chicken, and stir until evenly coated.
Next, dump all your veggies (red and green bell pepper, onion, and diced tomatoes with green chilies) over the top of the chicken. *I didn't use my entire onion, so I would suggest holding back on a few of the bell pepper strips and onion until you mix the entire dish.* You can always add more veggies before you toss it in the oven.
Toss the veggies in with the chicken until they are coated with the spice mixture.
Place the dish in the oven and bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
Serve plain on tortillas, or with additional ingredients such as salsa, guac, sour cream, shredded lettuce, cheese, or anything you may have in mind. We used sour cream, homemade guacamole, shredded lettuce, and cheese on ours. So good!
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Ingredients:
- 1 lb skinless, boneless chicken breasts, cut into strips
- 2 T vegetable oil
- 2 t cumin
- 2 t chili powder
- 1/2 t dried oregano
- 1/2 t garlic powder
- 1/4 t salt
- 1 red bell pepper, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 1 medium white onion, sliced into rings
- 14.5 oz can of diced tomatoes with green chiles (ex. Rotel)
Directions:
- Preheat oven to 400 degrees F. Coat a 13 x 9 inch casserole dish with non-stick cooking spray. Place the strips of chicken into the bottom of the casserole dish.
- In a small bowl, combine the vegetable oil, cumin, chili powder, dried oregano, garlic powder, and salt. Stir to combine, then pour the mixture over the strips of chicken. Stir the spice mixture into the strips of chicken until evenly coated.
- Place the sliced bell pepper, onion, and can of diced tomatoes over the chicken. *I didn't use my entire onion, so I would suggest holding back on a few of the bell pepper strips and onion until you mix the entire dish.* Stir until combined.
- Bake uncovered for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Remove from oven, and serve on flour tortillas plain, or with additional ingredients of your choice.
Other tasty Mexican dishes that may be of interest to you:
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