Baked Fajitas

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ByCorey Created Updated

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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 7 votes
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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!
6
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. Thank you for the nice recipes. Have a great day!

    Reply

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

    Reply

    1. I’m happy you found me too! 🙂 Hope you enjoy the Fajitas!!! 🙂

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

    Reply

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

  4. 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?

    Reply

    1. If anyone has tried this, please let us know. I have never frozen ahead of time, but that would be awesome!

  5. 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.

    Reply

    1. Oops, I forgot that I also added 1/2 tsp of dried basil, which I also crushed between my fingers.