Baked Fajitas

 

These are the EASIEST fajitas you will ever make!

Baked Fajitas - FamilyFreshMeals.com

 

Ok people. This is the EASIEST way to make fajitas.  My family and I have fallen in love with these Baked Fajitas and they have taken over our Taco Tuesdays.  This recipe also works great with Darryl’s vegetarian soy chicken strips! 

 

Baked Fajitas

adapted from: eatin’ on the cheap

Here is what you need:Baked Fajitas Ingredients - FamilyFreshMeals.com

1 pound boneless, skinless chicken breasts, cut into strips

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

1 small onion, sliced

2 cups bell pepper, seeded and sliced (I used 3 small, different colored peppers)

2 TBSP vegetable oil

2 tsp chili powder

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

1/2 tsp lime juice

Can be served with tortillas or over a salad !

 

 

Baked Fajitas Step 2 - FamilyFreshMeals.com1. Preheat the oven to 400 degrees. In a  13×9 baking dish, mix together chicken, tomatoes,  peppers, and onions in the dish.

 

 

 

 

 

 

 

Baked Fajitas Step 1 - FamilyFreshMeals.com

 2. In a small bowl combine the oil, lime juice and spices.

 

 

 

 

 

 

 

 

Baked Fajitas Step 3 - FamilyFreshMeals.com

3. Drizzle the mixture over the chicken and toss until chicken and veggies are evenly coated. 

 

 

 

 

 

 

 

 

 

Baked Fajitas - Vegetarian version

Here is a picture of the vegetarian version too :) Looks just as good….eh?

 

4. Bake uncovered for 20-25 minutes or until chicken is cooked through and your veggies are tender. 

 

 

 

 

 

 

Here are the final product! Set up a variety of toppings and have fun at your very own fajita bar!

 

Baked Fajitas - FamilyFreshMeals.com

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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XO
Corey, Darryl, Big D & Little D

Baked Fajitas making

 

Baked Fajitas FamilyFreshMeals.com

 

5.0 from 6 reviews
Baked Fajitas
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 (15 oz) can diced tomatoes
  • 1 (4 oz) can diced green chilies
  • 1 small onion, sliced
  • 2 cups bell pepper, seeded and sliced (I used 3 small, different colored peppers)
  • 2 TBSP vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ½ tsp lime juice
Instructions
  1. Preheat the oven to 400 degrees. In a 13×9 baking dish, mix together chicken, tomatoes, peppers, and onions in the dish.
  2. In a small bowl combine the oil, lime juice and spices.
  3. Drizzle the mixture over the chicken and toss until chicken and veggies are evenly coated.
  4. Bake uncovered for 20-25 minutes or until chicken is cooked through and your veggies are tender.
  5. Can be served with tortillas or over a salad.

 

Comments

  1. Jannelle says:

    These look so good! I’m making out my menu plan for the next two weeks today and these are definately going to make it! I love how easy it is!

    • I am so happy my recipe made it into your dinner plans :)

      • I just found you and have to say I’m really enjoying your recipes!! I just made the Fajita Bake with a couple of minor adjustments but really looking forward to my son and his gf coming over to watch the New Year’s Day football games!! They will love it! It smells wonderful as it is in the oven for the last few minutes of baking! Here is the slight adjustment I made: I roasted the veggies in a skillet sprinkled with a dry fajita seasoning first. Dump all of that into the baking pan, then seared the chicken strips in the same pan (after I had applied some dry rub fajita seasoning to the chicken and let it sit for about an hour.) Ten, I dumped the chicken over the veggies, gave it a turn to combine; squeezed some fresh lime juice over it; then dumped a whole large can of Rotel tomatoes (mild) that I had in the pantry. I plan to warm the tortillas and place on a plate with a small side salad of mixed greens, Mexican shredded cheese and chopped fresh tomatoes. I’ll add some chopped cilantro to the casserole just before serving. Will serve with Jack’s fresh salsa & whole grain chips! Thanks so much for the inspiration! I’ll be checking back often for more scrumptious dishes!!

  2. Was wondering how you get the tortilla bowls not fried.

    • Aren’t those fun Sue! They are a tortilla bowl made by Old El Paso, called Stand ‘n Stuff Tortilla Bowls. I love them for the kids because they hold everything in so nice :) I found them at our local grocery store.

      • Are they by the regular mexican isle or refrigerated section.. I’ve not seem them in the bowls.

        • Okay our store has stand and stuff but they are only corn hard shell tacos. Bummer I’ll have to keep looking for these as they are perfect.

          • GailMarie says:

            Sue: You can make those bowls really easy. I saw on Pintrest that you take tortilla soft shells and take a muffin pan and turn it upside down . Take tortilla shell and put them in between the muffin cups and bake them in the oven. Look up Homemade Tortilla bowls and you will find the recipe on how to do it. I hope this helped.

          • Great tip! Thanks :)

    • anonymous says:

      Actually, Walmart sells (as well as some tv info-mercials) these things called The Perfect Tortilla. It’s basically a set of pans shaped like tortilla bowls that you put a regular soft tortilla in and bake. It turns it into a baked bowl. Similar to what a taco salad is in, but it is baked and not fried. The product really works. I bought some last year and we use them a lot.

  3. ohh looks so yummy! I am going to have to give this a try:)
    definitely going to look for the bowls what a great idea!

  4. Looks great Corey, I will definitely give this reciepe, and those bowls a try!!! Thx

  5. just left out some chicken for chicken fajitas tonight, then I saw recipe. Looks so easy. Going to give it a try.

  6. Aimee Lehner says:

    Made this for my hubby and he really enjoyed it. I used a bag of frozen fajita mix veggies ( red/yellow/green peppers and onions) it worked out great. The only thing is when we finished up I noticed I forgot to put in the chilies! I looked back at the recipe and couldn’t find where it said to add them. I am assuming it was supposed to be added with the peppers/onions but I didn’t see it mentioned specifically. I’m guessing now that chilies = peppers but as I don’t cook this type of food often I was just thinking of the green, red and yellow peppers.

    • I am so glad you liked this Aimee! Cook point about the chilies. I am sure that would confuse other people as well. I’ll make sure to clarify that in the recipe :)

  7. Do you think this would work as a vegetarian dish? Maybe add in the beans after the veggies are cooked? Or before? I know my family would love this?

    • Yes Alison I think you could add them in with the veggies. Darryl really likes his vegetarian fake chicken strips we get from Trader Joe’s…that is what I used in the “vegetarian” version. Do you use those?

  8. I made this recipe tonight and OMG! It is to die for! I baked mine about 40 minutes because I like my veggies slightly more done. But this recipe is for sure a keeper! I halved the recipe keeping the measurement for the garlic and lime the same and I used a can of rotel instead of the diced tomatoes and can of chilies. It was sooo good!

  9. Jannelle says:

    love, love, love this recipe! I’ve been sharing it with family and friends for the past three days! I’m definately going to be making this again soon!

  10. Looks great! Have you ever tried in a crock pot? How long would you think? Thinking this would be good in summer months when I don’t want to turn on the oven.

  11. Thank you for the nice recipes. Have a great day!

  12. So happy to find you from Pinterest! Trying this out for dinner tonight!

  13. Hey Corey. Do you nutritional info for this?

    • I don’t offhand Carey. I usually plug everything into My Fitness Pal when I would like to know the info. Hope that helps :)

  14. I am making a few of your meals for some families that are watching my kids while I’m going on a cruise. Do you think I could go ahead and make this, put it in a 9×13 and freeze it? Then they could just heat it up?

  15. Chrissy says:

    I just took this out of the oven–yum! I’m terrible at cooking chicken, so I’m always looking for a recipe that I can learn. I played with the measurements a little, as I had 1.7 lbs of chicken tenders vs 1. Left out cumin, bell peppers, and the can of chili peppers. Used only 1/2 tsp of chili powder. Used half a lime. Added in more salt. Used can of diced tomatoes with chili flavor already added. And I can’t believe that I have tender, flavorful chicken!!! So easy to make, and no dealing with a scorched pan or smoke from trying to cook a large piece of chicken on the stove. I’m just concerned that I don’t have enough chicken; I’m cooking for 6. I might have to dig through the freezer and make another batch.

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