Baked Chicken Fajitas

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

Serves 6

Ingredients:

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

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a 9×13-inch baking dish. Mix together chicken, tomatoes, peppers, and onions in the dish.
2. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
3. 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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