Baked Chicken Fajitas

Baked Chicken Fajitas

You can find the original recipe here. 

 

The players... (The original recipe is on the bottom) 2 boneless, skinless chicken breasts, diced tomatoes (I am trying to say away from canned stuff so I used a couple of tomatoes that I peeled and cut up), 1 (4 oz) can diced green chilies, 1 medium onion, 1 bell and 1 red pepper (original recipe calls for just the bell pepper but I had a red pepper that needed to be used), vegetable oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Mix peppers and onion together... I love the colors.

Add onion and peppers to the pan

Add diced tomatoes

And green chilies

In a separate bowl, add the oil and all the dry ingredients together.

Mix well

Slice chicken

Add chicken to pan

Cover chicken with oil/spices mix

Mix together

I used a glove to keep all the spices and juices off my hands but you can use a spoon as well.

Everything will be nicely coated

All covered and ready

Bake 400 degrees for 20-25 minutes. All done! and looks oh so good!

 NOTE: This recipe is enough for a dinner for 2, leftovers for another meal, and two quart size freezer bags. (Good for a rainy day.)

Baked Chicken Fajitas Recipe:

(Recipe from Eatin' on the Cheap)

(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy!