Baked Chicken Fajitas Recipe
Baked Chicken Fajitas Recipe photo by Taste of Home
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Baked Chicken Fajitas Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

2 fajitas: 340 calories, 8g fat (1g saturated fat), 44mg cholesterol, 330mg sodium, 41g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.


  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.
  2. 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.
Originally published as Baked Chicken Fajitas in Light & Tasty December/January 2004, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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kgburgess User ID: 2727982 260341
Reviewed Jan. 26, 2017

"This was probably the best and by far the easiest fajita recipe I've ever tried! Using all the fresh rather than frozen veggies was awesome, and I absolutely loved putting it in the oven so I could go do something else instead of stirring endlessly on the stovetop or having to pre-cook the meat. It's definitely a time-saver! My family doesn't care for their veggies "crisp-tender," so I didn't drain the tomatoes to keep it moist and added an extra 10 minutes to the cooking time to make the veggies just a bit more done to our liking. I served it with tomatoes, lettuce, fat-free sour cream, shredded 2% sharp cheddar cheese, and taco sauce for toppings, as well as Spanish rice and fat-free refried beans to add on top or to serve on the side. Delicious and filling!"

robbrd User ID: 1292786 257450
Reviewed Nov. 29, 2016

"Love how easy this recipe is. I tend not to add the salt and add 1/2t garlic powder and 1/2t oregano."

semoore User ID: 2098741 247012
Reviewed Apr. 12, 2016

"easy and delicious."

rschreib User ID: 6750331 242097
Reviewed Jan. 19, 2016

"Great taste! My picky daughter even enjoyed it! Easier than preparing on the stove top."

gunslinger User ID: 544392 241748
Reviewed Jan. 14, 2016

"Very easy and delicious! Great flavor! If you wanted a little less spice you could use plain diced tomatoes."

mom2lauren User ID: 7407229 238931
Reviewed Dec. 7, 2015

"A working or busy Mom's kind of dish. easy peasy and most importantly tasty too!"

az_jill User ID: 5181702 237233
Reviewed Nov. 12, 2015

"We loved this, so easy & yummy! Will be making this one again! Thanks!"

dbeauche User ID: 4406338 234960
Reviewed Oct. 14, 2015

"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."

75Sally User ID: 8021903 233562
Reviewed Sep. 27, 2015

"Loved it! The simplicity is the best part."

MyDarlingDays User ID: 8474541 230795
Reviewed Aug. 6, 2015

"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:"

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