- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Baked Chicken Fajitas
"Easy and delicious."
"Great taste! My picky daughter even enjoyed it! Easier than preparing on the stove top."
"Very easy and delicious! Great flavor! If you wanted a little less spice you could use plain diced tomatoes."
"A working or busy Mom's kind of dish. Easy peasy and most importantly tasty too!"
"We loved this, so easy & yummy! Will be making this one again! Thanks!"
"This was easy and delicious. I had to make something quick and had most of these ingredients on hand. I had to substitute salsa for the tomatoes, but thought it did the trick."
"Loved it! The simplicity is the best part."
"This is a weeknight staple for us & I love that it only requires one dish -- fast, easy, & so yummy!I love it so much, I shared about making my version, in a recent blog post:http://mydarlingdays.blogspot.com/2015/05/make-baked-chicken-fajitas.html?_sm_au_=iVVs0PcHkMckLSMr"
"This recipe was quick and good. I enjoyed being able to just throw it together and put it in the oven when i was ready to eat! I added some zuccini fresh from my garden."
"I loved this. As another person said, there isn't QUITE as much spice as other fajita recipes, but that's what I liked about this one. I can't eat spicy food, and it was easy to dial back on the chili powder. Plus, all the other spices weren't overpowering. It felt like you could taste the peppers and tomatoes better because of this. My husband also loved it, he even licked his fingers when he was done! We will definitely be using this easy recipe again."