Oven Baked Chicken Fajitas

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:

1. 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.
2. 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. 
3. 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.
4. Bake uncovered for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
5. 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:

• Creamy Chicken Enchiladas
• Taco Tomatoes
• Mexican Rice
• Perfect Guacamole

Taco Tomatoes

Here's an easy recipe that came from my fiancé's head. The concept is taco ingredients stuffed inside a hollowed out tomato, covered in cheese, and baked to perfection. They turned out really well. Thanks to my co-worker Morgan for providing all of the fresh tomatoes. I also used some of the tomatoes in the Mexican Rice that I served on the side. 

Here's what you'll need:

• 6 large tomatoes
• kosher salt
• 1 lb lean ground beef
• 1 pkg taco seasoning
• 1/4 onion, diced (I used white)
• 1 T cilantro
• 8 oz velveeta cheese, cubed
• salt and pepper, to taste
• shredded cheddar cheese for topping (optional)
• large mixing bowl
• baking pan

Creamy Chicken Enchiladas

I’ve had this recipe bookmarked for over a year now and just got around to making it on Valentine’s day. I found it on my friend Courtney's blog and I freaking love it. It turned out way better than I imagined it would. Possibly the best enchiladas I’ve ever had. This is definitely a recipe I’ll be making frequently from now on!

So please be sensible and try it out. It calls for a small number of ingredients and took no time to prepare. I served mine with Mexican Rice, sour cream, and guac.

Makes 6 servings.

Bake time: 15-20 minutes

Guacamole

I used to be anti-guacamole. I think it's because I had never tried any homemade. Only the pureed version in Mexican restaurants. But my fave gal pal Katie used to force me to eat foreign food items all the time when we lived together, and this was one of them. She used to make it pretty frequently when we lived together, and now I make my own :) I've made it lots of different ways, but this version is by far my favorite.

I used PW's version, of course, and it's great. It's basically just a mixture of pico de gallo and mashed avocados. So good. And so easy to make.

Make 4 servings.

Ingredients:

• 1/4-1/2 large onion, chopped (I used white)
• fresh cilantro, chopped
• 2-3 whole Roma (plum) tomatoes, chopped
• 1 1/2-2 jalapeno peppers
• 1 lime
• salt
• 2 avocados

Mexican Rice

I made this Valentine's Day night to go along with some enchiladas. The recipe is from the Pioneer Woman's website. It was very quick and easy to whip up! You should make it.


Makes 8 servings.
Total prep and cook time: 30 minutes

Ingredients:

• 2 T of canola oil (I used olive oil because I had no canola)
• 1/2 whole large onion, chopped (I used white)
• 3 garlic cloves, minced
• 2 c dry long grain rice (I used basmati)
• 1 10 oz can Rotel
• 1  14.5 oz can OR 1  3/4 c freshly diced tomatoes
• 2 c or more of low sodium chicken broth
• 1 tsp cumin
• 1 tsp kosher salt
• fresh cilantro, chopped