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Baked Chicken Fajitas

 Baked Chicken Fajitas
I can't remember when or where I found this recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. -Amy Trinkle of Milwaukee, Wisconsin
6 ServingsPrep: 15 min. Bake: 20 min.


  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 1 medium sweet red pepper, cut into thin strips
  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 12 flour tortillas (6 inches), warmed


  • In a 13-in. x 9-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.
  • Bake, uncovered, at 400° for 20-25 minutes or until chicken is no
  • longer pink and vegetables are tender. Spoon onto tortillas; fold in
  • sides. Yield: 6 servings.
Nutritional Facts: 2 fajitas equals 340 calories, 8 g fat (1 g saturated fat), 44 mg cholesterol, 330 mg sodium, 41 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 2 starch, 2 lean meat,

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Baked Chicken Fajitas (continued)

Nutritional Facts: 2 vegetable, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.