Easy Baked Chicken Fajitas

baked chicken fajitas 1_small

This is the meal I’ve been bringing to all of our friends that have had babies lately. My family loves it and it’s super easy to make. It’s easy enough to tailor to any particular family’s taste (spicy, mild, more veggies, less chicken etc.) and the flavor is just awesome.

I pack it in a basket with tortillas, guac, salsa and sour cream and deliver it with a big bowl of Mexican rice and some homemade cookies. Everyone always asks for the recipe and is shocked how easy it is.

If you’re making it for yourself, you can assemble and bake it ahead of time and just reheat when you’re ready to serve OR you can assemble it anytime and bake just before serving. Either is delicious.

This one is part of our regular rotation. It’s one of the few meals that makes everyone happy!

These have a little kick to them, but not too much. If your kids won’t tolerate ANY spice, you might skip the Rotel (which contains a little jalapeno) and just do diced tomatoes. Also, to make it easier, I have the butcher chop the chicken into strips for me. You’d be surprised how willing he is to help out a mom shopping with three kids!

Easy Baked Chicken Fajitas

Easy Baked Chicken Fajitas


1 3/4 pounds boneless, skinless chicken breasts, cut into strips

1/4 cup canola oil

1 Tablespoon, plus 1 teaspoon chili powder

1 Tablespoon, plus 1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 tsp dried oregano

1/2 tsp salt

1 (10 oz) can MILD Rotel (diced tomatoes with green chilies), drained

1 large onion, sliced

2 bell peppers, seeded and sliced (any color)

12 flour or corn tortillas

Toppings such as cheese, sour cream, and guacamole - if desired


If baking immediately, preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.

Next add the drained tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Stir once or twice during cooking.

Serve on tortillas with desired toppings.

Adapted from Real Mom Kitchen


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