baked chicken fajitas

★★★★★ 6
By Tamara Martin
from Jacksboro, TX

So easy and delicious, too! Serve with lime wedges and sour cream for an extra treat. Make a sopapilla cheesecake for dessert.

Blue Ribbon Recipe

These tasty sheet pan chicken fajitas couldn't be easier to prepare. Just pop them in the oven and you're done. Once baked, the chicken remains juicy. The marinade (with chili powder, cumin, and dried oregano) is full of flavor and infuses into the chicken, tomatoes, and bell peppers. Serve the fajitas with a squeeze of lime and your favorite toppings for an easy and tasty dinner.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 4-6
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For baked chicken fajitas

  • 1 lb
    chicken breasts, boneless and skinless, cut into strips
  • 1 can
    diced tomatoes, 15 oz.
  • 1 can
    diced green chilies, 4 oz.
  • 1 md
    onion, sliced
  • 1 lg
    bell pepper, seeded and sliced
  • 3 Tbsp
    vegetable oil
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    cumin
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    salt
  • 12
    flour tortillas, warmed to serve

How To Make baked chicken fajitas

  • Chicken, tomatoes, chilies, peppers, and onions in a bowl.
    1
    Preheat oven to 400. Grease a 9X13 dish. Mix together chicken, tomatoes, chilies, peppers, and onions.
  • Drizzling oil and spices over the chicken and veggies.
    2
    In a small bowl, combine the oil and spices. Drizzle over chicken and toss to coat.
  • Baked Chicken Fajitas in tortillas with avocado and sour cream.
    3
    Bake uncovered for 20-25 minutes until chicken is cooked and veggies are tender. Serve with warm tortillas. Great with a wedge of lime and sour cream.
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