Super Contributor
Posts: 819
Registered: ‎03-09-2010

We had these for tonight's supper, along with Mexican rice and some sliced avocadoes and iced tea. It's a very good recipe, and I won't be going back to the skillet method in the future for chicken fajitas. The recipe is nice and spicy, but not a hot spicy. If you wanted it hot it would be simple enough to add cayenne pepper with the spices, or a little hot sauce to the mixture.

When I cut the onions for this recipe, I slice them vertically (pole to pole) rather than horizontally (through the middle). This helps the onions keep their integrity, and they have a little crunch, rather than the totally soft result from slicing them through the middle.

Baked Chicken Fajitas

1 lb boneless, skinless chicken breasts, or chicken tenderloins, cut into strips
15-oz can diced tomatoes
4-oz can diced green chilies
1 medium onion, sliced
1/2 large red bell pepper, seeded and sliced
1/2 large green bell pepper, seeded and sliced
2 T vegetable oil
2 t chili powder
2 t cumin
1/2 t garlic powder
1/2 t dried oregano
1/4 t salt
12 flour tortillas, warmed to serve

sour cream, opt
chopped cilantro, opt

Preheat the oven to 400 deg F.

Grease a 9 x 13 baking dish. Mix together chicken, tomatoes, chilies, 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 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy! Serves 4-6

We fill the tortillas with the fajitas and garnish with sour cream and chopped cilantro. Yum!