Baked Chicken Fajitas

Total Time Prep: 15 min. Bake: 20 min.

Yield 6 servings

These baked chicken fajitas are one of our top-rated chicken dinners for a reason. Cooks rave about the easy prep, robust flavor and effortless cleanup—everything we want in a weeknight dinner!

Ingredients

1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chiles, 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
Optional toppings: Sliced avocado, tomato wedges and lime wedges

Directions

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. Spoon over chicken mixture; toss to coat.
Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

Nutrition Facts

2 fajitas: 375 calories, 14g fat (3g saturated fat), 42mg cholesterol, 838mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 22g protein.

I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin

Recipe Creator