Baked Chicken Fajitas

Today is my little boy’s one-year birthday!

I really can’t believe it has been a year.  I know it is cliche to say, but it literally feels like just yesterday I held him in my arms for the first time. We threw him a little party with our families yesterday and just enjoyed celebrating him and how much joy he has brought into our home.  He thoroughly enjoyed his cake and literally ate his entire cupcake all by himself!  Way to go baby Jace!

That smile melts my heart every time :) Happy Birthday, Little buddy!

Today, I have an AMAZING recipe for you.

 

Believe me when I say it because this is one dish you Mexican Food lovers are going to want to make! I first saw this recipe on Eatin’ on the Cheap and knew I had to make it. My hubby raves every time about how delish the meal is. Not only are the flavors incredible, but this dish is SO EASY!  It is easier than a crock pot meal, same concept… just cooks faster!  Although, I am sure you could make this recipe in the crock pot if you wanted the cooking time to be longer.

 

 

Mix all your ingredients in a large bowl.

 

 

Dump them in the pan.

Bake and enjoy! Simple right?!

Baked Chicken Fajitas

Baked Chicken Fajitas!... Healthy, delicious and SO EASY! Definitely a family favorite!

By Chef in Training Published: July 6, 2012

    Baked Chicken Fajitas!... Healthy, delicious and SO EASY! Definitely a family favorite!

    Ingredients

    Instructions

    1. Preheat the oven to 400 degrees. Grease a 9x13 baking dish.
    2. In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
    3. In a small bowl combine the oil and spices.
    4. Drizzle the spice mixture over the chicken and toss to coat. Dump into greased 9x13 pan and spread evenly across pan.
    5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings.

    Enjoy!

    (recipe from: Eatin’ on the Cheap)

     


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    Comments

    1. What a cute baby boy!! Congratulations to him on his first birthday! Trust me when I say they fly by so fast. Before you know it he’ll be headed off to kindergarten ( like mine!).
      The fajitas look great! Thanks for the linky love. :)

    2. Rowena

      Looks delicious! I will try them tonight.
      Your recipes and photographs are fantastic. I really enjoy your blog and it has given me lots of inspiration!
      Thank you!

    3. Jennifer Gonzales

      My husband is latin and I am not. Ever since I made these three weeks ago he asks for them to be on the dinner menu and asolutely loves the seasoning. So easy! I even prep everything the night before which makes dinner super simple after a long day at work.

    4. Joanna H

      I made this tonight and it rocked! My picky 6 year old loved it! I can’t believe how easy it was. I used half the cumin because I am not crazy about cumin and I doubled the garlic (yep, I live on the edge). Keep it coming!

    5. Erica

      I made these tonight with garlic powder, salt, half a cup of tomato sauce, green bells, onion and freshly-diced tomatoes, considering that’s all I had on hand. OH! And I used thawed-out chicken tenderloins because that’s all I had, too.

      Served with white rice on white-corn tortillas. YUMMY! Thanks for the recipe. Much easier than stove-top.

    6. Kim Porter

      Seriously, this is one of the tastiest and simplest dishes I’ve made in quite a while. I made Spanish rice and we set up a make-your-own burrito station with several topping options. Big hit with my family! Thanks for another great recipe.

    7. Rebecca

      I tried this recipe the other night after holding on to it for a while – it looked so quick and simple and easy! I used red and orange peppers and added more (fresh) garlic and sliced mushrooms. I was really disappointed in the results, though – it made a TON of food, but it was pretty flavorless, not to mention overcooked at the recommended cook time. I figured it would be pretty flavorful with all the ingredients, but after my first fajita (loaded up with cheese and avocado and refried beans and sour cream), I thought the flavors typical “mexican” spices/flavors were missing, so I tried some of the fajita filling on its own with a fork and realized it was really short on flavor. I have another recipe that might mashup with this one well for the next time – same chopped up chicken and veg, but instead of canned tomatoes/chiles and cumin/chili powder/oregano, I use 1 jar of picante sauce plus 3 tablespoons brown sugar and 1 tablespoon honey mustard… pour ver the veg and cook for about the same amount of time. SO much more flavor!!!