Baked Fajitas

2 baked fajita taco boats on a plate

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 Ingredients - Chicken, bell peppers, tomatoes, seasonings, oil, green chilis

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Baked Fajitas

  • 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 !
  1. Preheat the oven to 400 degrees. In a  13×9 baking dish, mix together chicken, tomatoes,  peppers, chilies, and onions in the dish.Chicken, bell peppers and onions slices in a white baking 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.pouring seasoning over chicken and vegetables
  4. Here is a picture of the vegetarian version too 🙂 Looks just as good….eh?Vegetarian version in a glass baking dish
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and your veggies are tender.
  6. Here are the final product! Set up a variety of toppings and have fun at your very own fajita bar!cooked in a white casserole baking dish

 

showing 2 children assembling taco boats with baked fajitas

2 Baked Fajita taco boats on a plate

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5 from 6 votes

Baked Fajitas

Author Corey
This is the EASIEST way to make fajitas. My family and I have fallen in love with these Baked Fajitas and they can easily be made vegetarian!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/2 tsp lime juice

Instructions

  • Preheat the oven to 400 degrees. In a 13×9 baking dish, mix together chicken, tomatoes, peppers, chilies and onions in the dish.
  • In a small bowl combine the oil, lime juice and spices.
  • Drizzle the mixture over the chicken and toss until chicken and veggies are evenly coated.
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and your veggies are tender.
  • Can be served with tortillas or over a salad.

Nutrition

Calories: 199kcal | Carbohydrates: 8g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 250mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1910IU | Vitamin C: 71.1mg | Calcium: 42mg | Iron: 1.9mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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36 Comments

  1. 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!

    1. 5 stars
      I am so happy my recipe made it into your dinner plans 🙂

      1. 5 stars
        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.

    1. 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.

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

        1. 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.

          1. 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.

          2. Great tip! Thanks 🙂

    2. 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. Take. Tortilla shell and bake in a tortilla salad mold (or flip over cupcake pan and mold tortillas over it and bake )for 12 min.

  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. 5 stars
    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:

    5 stars
    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.

    1. 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 🙂

      1. Aimee Lehner says:

        Great! Making it again… I don’t have to buy chilies this time!! LOL

  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?

    1. 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. 5 stars
    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!

    1. Yay Stacey! I am so glad you loved my recipe 🙂

  9. 5 stars
    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.