Baked Chicken Fajitas
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 6 servings.
I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin
Ingredients
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1 pound boneless skinless chicken breasts, cut into thin strips
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1 can (14-1/2 ounces) diced tomatoes and green chiles, drained
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1 medium onion, cut into thin strips
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1 medium green pepper, cut into thin strips
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1 medium sweet red pepper, cut into thin strips
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2 tablespoons canola oil
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2 teaspoons chili powder
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2 teaspoons ground cumin
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1/4 teaspoon salt
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12 flour tortillas (6 inches), warmed
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Optional toppings: Sliced avocado, tomato wedges and lime wedges
Directions
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1.
In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat.
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2.
Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.
Nutrition Facts
2 fajitas: 375 calories, 14g fat (3g saturated fat), 42mg cholesterol, 838mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 22g protein.
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