Oven Baked Chicken Fajitas


I always think it is good to know more than one way to cook a dish.  Now obviously fajitas are usually grilled or cooked on a stove top.  However, I have tried them in the slow cooker before.  So when I saw a way to make them in the oven I had to try it.

My favorite way to eat fajitas is cooked on the grill or stove top, but sometimes a different cooking method is more convenient.  I must say I did like the oven method oven the crock pot method.  The veggies stay crisp.  It was nice to be able to put it all together and toss it in the oven and leave.  I could then get other things done.  Nothing beats the crispness that you get on the meat like a grill or stove top, but this was still yummy.

I have a giveaway starting today, so be sure to enter for a great prize pack including movie tickets and fun products perfect for the holidays.

Also I will be at the Sandy UT Barnes and Noble tomorrow for a book signing from 1-4 pm, hope to see some of you there!

 

4.7 from 34 reviews
Oven Baked Chicken Fajitas
 
Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a green and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole - if desired
Instructions
  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Recipe adapted from Eatin’ On the Cheap.

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155 comments on “Oven Baked Chicken Fajitas

  • This recipe is loved by my entire family! I don’t even make them the old way anymore!!

  • Have made this so many times since seeing it 6 months ago. It’s evey so easy and good. I didn’t change a thing except to add maybe another half red pepper. And I do think I’ll try it with shrimp since reading these reviews.

  • Question: We absolutely love these fajitas (have made them many times now!), but want to serve the dish for an upcoming dinner party, and are worried that it would be too messy for people using their hands as we do, dripping tortillas and all that. Do you think there’s a way to make this and use it within an enchilada or other fork & knife entrée type of recipe? I hope to do it this coming weekend, so hope to hear back!
    Thanks so much.

    • The concept of this dish is o.k. but some changes need to be made. First, the chicken breasts need to be cut into strips and then marinated at least 24 hours in the refrigerator before cooking. If you have a way to vacuum seal the chicken with the marinade it will be even better. After it has marinated the 24 hours then remove from the marinade coat with the spices in the recipe and coat the chicken with olive oil. Place in a large cast iron skillet with high heat and sear the chicken until done. The vegetables shouldn’t be added until the chicken is done and then should only be left cooking until they are slightly tender. You want them to be crisp. Freshly made Guacamole made with fresh avacado, cilantro, onion, pistachios, freshly diced tomato, garlic, cumin, cayenne or other pepper if you want heat, freshly squeezed lime juice, sea salt, sugar all blended in a food processor right before you serve. You can get large flour tortilla shells and steam them beforehand.

      • While I understand where you’re coming from, I think you need to remember this is a mom website and most people are looking for something very quick and easy for a weeknight meal. Marinating, cooking on the stove first, making homemade guacamole (with expensive ingredients) is awesome and I love to make things like that, but that’s not really the audience here and sort of negates the point of the recipe.

  • An thus be frozen and is so at what point?

  • Great recipe. I doubled the peppers and used a sweet onion. I also cubed my chicken and coated it with the oil and seasonings. Then assembled everything else. The chicken was cooked and veggies still had a little crunch. This dish was perfect for my kids and my veggie loving husband. Thanks!

  • I usually don’t leave comments on recipes. BUT this was a quick, easy, and GOOD recipe. I will definitely add this into my meal rotation!

  • OH MY!!! this recipe is soooo good !!!! Since my husband got his first bite, he kept saying… wow so amazing!! he is super picky with his foods, and at the end he said.. my new favorite food!
    Thank you for an amazing and easy recipe, this is a keeper for sure!

  • Hi Laura-
    Terry from 11MagnoliaLane.com. I am loving this recipe and your blog. Thanks so much for sharing!

  • This recipe is amazing! I used Tyson boneless chicken tenderloins. Put in frozen and stil came out amazing and very tender. Making for company later
    this week too.

  • These were AWESOME! I doubled the spice mixture put half on the chicken then the other half once all the veggies were in. I also added more peppers. It was SO good!!!

  • I did change this up because I didn’t have all the correct items on hand but still it was so amazing. I cut back shade on the cumin,and since i didn’t have rotel i used El Pato (Mexican Hot Style) sauce and no green peppers. Wrapped it up in Jalapeno tortillas and topped with chipotle Velveeta shreds and sour cream. Freaking mouth watering! Made a fajita pizza with leftover chicken. Going to be going into my recipe files — thanks for the great recipe!

  • How many people does this serve? Thanks!

  • These are amazing! Followed the recipe exactly. Topped them with plain non fat Greek yogurt. Amazing!

  • This was so easy and the best fajitas I’ve ever made! I cooked the fajitas at 400 degrees for 25 minutes. The chicken was moist and thoroughly cooked and the veggies were the perfect consistency and the edges has jut started to brown. I topped the fajitas once they were cooked with corn, black beans, nonfat Greek yogurt, Mexican rice and a touch of shredded cheddar cheese. I plan on making this weekly, great recipe!

  • Made this tonight and followed the directions exactly. Turned out great! Thanks!

  • Hi! I have been working on pre freezed meals for the week. I was wondering if I could do this with this recipe? If I can would I pre bake it and freeze it, heat it up when ready to eat or should I just pre cut the veggies add swans into the bag and freeze them in cooked?

    Thanks.

  • Made these last night- doubled the peppers, onions and spice mix, also used chicken thighs (personal preference). Baked for about 40 minutes at 400, after 15 minutes of smelling them I was going crazy! Used pepperjack cheese, shredded, (although it didn’t need it!) Great recipe- will make again!

  • Fabulous. I cooked at 425 for 30 min. Took the chicken out and cooked the veggies so there wasn’t so much juice for 20 more min. Then stirred the chicken back in. Served with Greek plain yogurt, shredded sharp cheddar, small flour tortillas and avocado slices. My hubby is raving. Thank you!

  • Great recipe. My only adaptations were to spray the pan with Pam, then put in veggies, including mushrooms and chicken strips and spray more Pam on top. Then I sprinkled the spices and tossed it by hand to coat all pieces and covered the pan with tinfoil and baked covered at 400 for 25min. My chicken and veggies came out perfect.

  • Loved this, I made it for my family,,it turned out so yummy!! Now I’m sharing it with friends. Thank you for posting this wonderful easy babe recepi.

  • I love this recipe and have made it twice for my family. We love it and it is so easy! The one thing I do is drain the Rotel. I bake for 30 minutes uncovered and everything comes out perfectly. I slice the chicken pretty thin so it all cooks the same amount of time. Thanks for sharing this recipe! It is now in my regular meal rotation.

  • I used drumstick meat, full teaspoons of both garlic powder and seasoned salt, then covered at 350 for 35 minutes. It was perfect

  • NEVER cook frozen chicken unless you’re doing it in the crock pot, and even then it’s a little iffy! Always make sure your chicken is thawed. Chicken needs to be cooked to a certain temperature to be considered safe and it’s very difficult to do that from frozen. Not to mention by the time the chicken was cooked through, the veggies would be so overcooked you’d be able to draw pictures with them. Thawing chicken is so easy that there’s no reason not to do it.

    • We put frozen chicken breasts on the grill all the time. They are fine. They are way more juicy than the thawed ones.

  • Needs onions and mushrooms..

  • I was wondering if the lack of tomatoes matter cause I didn’t want to add them. Thanks! :)

  • I tried this to the letter. The specified time and temp does not allow the chicken to cook. Even after allowing more time to cook the chicken, I wouldn’t recommend this to friends. It was okay, but I didn’t save leftovers.

  • In the oven right now – it smells GREAT!

  • Made this tonight – left out the can of tomatoes b/c I thought I had a can in the house and didn’t. They were still fabulous! Will definitely be making again!

  • I have made this twice. It’s delicious, but 25 minutes at 400 leaves me with undercooked chicken, almost raw in some spots. The chicken is out of the fridge, so it’s not a defrosting issue. Also, even with drained Rotel it ends up very watery. Ideas? I’m thinking higher temperature, longer cooking time next time. Maybe 450.

  • If I were to cook the chicken 20 minutes longer than the recipe says would the veggie’s end up overcooked? I’m very picky with my chicken and always cook mine a little longer than recipes call for. I’m new to the housewife cooking thing so I like to ask away and learn as much as I can. If anyone has an answer for me I would greatly appreciate it. I def wanna give this recipe a try I love a whole meal in one dish plus it sounds amazing.
    :)

  • I made this tonight and it was delicious!! My super picky hubby loved it and has already claimed the leftovers for his self tomo… Thanks for posting this recipe! I followed your directions but used steak instead of chicken….. Definately adding this to my regular meal planning list!!

  • I keep meaning to leave a comment here, since I found the recipe a couple of months ago on Pinterest. I make this at least twice a month, if not more. It’s fantastic! Thanks for sharing!

  • I made this for dinner last night and it was awesome. I substituted 1/2 tsp of chili power for chipotle powder for a little more smokey flavor and added mushrooms, just ’cause. Topped with some sour cream and cheese, this made for a filling supper! Had this again the next day, only made it into a pizza! I brushed a little olive oil on both sides, spread a tablespoon of BBQ sauce (I used beer and chipotle flavor, YUM) on the top. Then chopped up the fajita stuff into much smaller pieces, spread on bread, sprinkle some grated cheese and bake for 10-15 min at 425, on a cookie sheet with a silpat. Dollop on a little sour cream and eat. So freaking good. Thank you for this, it is going to be a regular feature in our house from now on. This could also be a good prepare and freeze meals that you just thaw and bake, I think I will keep more than a few bags of this on hand.

  • Tonight I am making this for the second time!! It’s so easy and good!

  • I’m a novice cook to say the least; could I do this using frozen chicken? If yes, would I need to alter anything such as cooking time? Can’t wait to make this!

    • NEVER cook frozen chicken unless you’re doing it in the crock pot, and even then it’s a little iffy! Always make sure your chicken is thawed. Chicken needs to be cooked to a certain temperature to be considered safe and it’s very difficult to do that from frozen. Not to mention by the time the chicken was cooked through, the veggies would be so overcooked you’d be able to draw pictures with them. Thawing chicken is so easy that there’s no reason not to do it.

  • Made these tonight for dinner and it was delicious ! It was a bit watery from the tomatoes, but I didn’t mind since it made the chicken really moist. I will be making this again soon !

  • I made these about a month ago and loved them! I’ve made them about 2 times since then. It is already becoming one of my go-to recipes. So easy and delicious! Thanks!

  • I’ve made this recipe twice so far… The first time, I made it exactly as written, and the second time I used a little less chili powder. It took closer to 40 minutes for my chicken to be cooked through, but I am extra cautious about chicken. My family LOVES this, and when I made it this Friday, I was asked to make it again within the next week. Thanks for the great recipe!!

  • Made this last night. My daughter, husband and I all loved this. I’m going to double the recipe when the other kids come home from school, because I’m sure it will be a hit! Love the fact it tastes this good with so little time put into making it.

  • Making this AGAIN after much hinting from my husband, he’s not big on spicy stuff but this is just right I use mild Rotel and so it’s not too spicy for him or our 4 yr old. I love how easy this recipe is but tastes like I spent forever on it :)

  • Made this tonight. YUMMY!!!!

  • I have made this about 10 times since I first pinned it! DEELISH! Thank you!

  • This was amazing and I loved not having to stand over the stove! I used a 9×9 pan. Added my chicken, bell peppers and onion and some minced garlic. I used about 2 tbsp of oil mixed with a fajita packet for the seasoning as i did not have all of these on hand. Before cooking I squeezed almost half a lime to my dish. Cooked for about 30 min at 350 and it came out perfect! Topped again with some fresh lime, Made with rice and topped with clinatro….. amazing!!

    • Did the same. Used a taco season packet I had on hand. Only used about 4tbsp of the packet, drained the tomatos, add fresh lime juice, and added fresh garlic. Was fantastic!!

  • We made this tonight and it is DELISH!
    We put in more salt and almost doubled the veggies (tossed in some sliced portabello mushrooms, too). I didn’t read the reviews before making it which is strange because I normally do. I would definately drain the tomatoes with chiles next time. I attempted to scoop out some of the liquid in the last five minutes of cooking. Next time we’ll probably throw some shrimp in there, too!!

  • Made this tonight and it was delicious; my husband and I loved the spices. Only problem – after 20 minutes uncovered my chicken was cooked perfectly and my veggies were practically raw still (not a total deterent for us with bell peppers, but I’m not a fan of raw onion). I pulled the veggies into a bowl, covered with saran wrap and popped them in the microwave for 3 minutes to steam and they were perfect after that. I’m curious what others may have done differently that their veggies turned out.

    • Hi , Kate .. I have done this recipe several times but cover it with foil..i also cook it a bit longer and when done my veggies are cook and not raw. Hope this helps

  • Made this for dinner and the house smells soooo good!!! Some changes I made was to buy the diced tomatoes and chilies separate to have a milder version. I also think you should drain them. I would add less chili powder and more salt and garlic. Need to adjust the spices for children, although the combination has a wonderful flavor and aroma!! I found this bake version makes the onion and peppers on top just right out of the oven!!! Severed it with cheese, lettuce, black olives and guac!!! Gluten free tortillas are delish!!!

  • They were good! My husband doesn’t like tomatoes,so I actually left out the tomatoes with the chilies,and kept the peppers and onions…better spices than the packet. And house was smelling wonderful too :)

  • I made these for my dinner yesterday and they were a HIT! I served them with some tortillas and homemade salsa and guac – everyone loved them! Thanks for an awesome recipe – I will definitely be making them again soon!

  • I tried this and is was very good, but since I’m not a big fan of Cumin the next time I make it I will reduce the Cumin. I also made it diabetic friendly by not using the flour tortillas and added the cheese. DH enjoyed it also.

    • Have you tried carb balance tortillas from Mission? When I had gestational diabetes these helped. Plus we find the tortillas to be way more soft than traditional. In Alaska I have found them at Fred Meyer which is also known as Kroger in other states. Walmart only has the flour ones which are alright but we prefer the wheat. My hubby loves ‘em too.

  • I made this tonight and it was delicious and so easy! Instead of the individual spices I used a packet of fajita seasoning. Will be making this again:)

  • I made this tonight, and it turned out great! Thanks for the recipe :) It was super easy to make, and I’ll def use this recipe again. Found your site via Pinterest.

  • This was great! Have made it several times and everyone loves it. I enjoy the ease of the recipe…no standing over the stove to make fajitas!

  • People…. use Rotel.

  • I just wanted to let you know that I have made this recipe TWICE since I found it about ten days ago — my fiance and I love it! It has been the topic of many blog posts over at http://www.foodfacechomp.blogspot.com! Thank you, thank you, thank you for this incredible recipe!

  • Cannot wait to try this!!

  • I wanted to freeze this meal for my freezer meal group. Will it turn out if I throw it all together and freeze it raw?

  • I made this tonight and used 1 can of diced tomatoes and 1 can of chiles. I drained both of the them before adding. I also squeezed the juice from quarter of a lime into the mixture. It came out just right and wasn’t watery at all.=)

  • Was I supposed to drain the can of tomatoes (Rotel)? My dish came out really watery.

  • Fixed this for dinner tonight and was really good…Thanks so much for this great recipe, I will be fixing this again…

  • Step 4 says “add tomatoes, chilies, . ..”. Are we supposed to add a can of diced green chilies as well as the tomatoes with chilies or is this just a typo (there are no green chilies listed in the ingredients)/ Thanks-planning on making this tonight ; )

  • Just stopping in to say this was crazy good. My picky, picky 7 year old ate two helpings of it. I’m flabbergasted, to say the least. I kind of wish I had been recording it lol

    Fantastic recipe. Thanks for sharing it. =)

  • Also wondering if anyone has tried this with shrimp?

  • I liked it but mine turned out extremely watery. I tried to thicken it with some cornstarch-water but it just masked the flavor. I used real tomatoes instead of canned-could that have anything to do with it?

  • Do you think we could do these with shrimp? I don’t eat meat.

    • I made this with chicken and shrimp (separately) and they both turned out great! Not sure if you already have the answer but I just saw your post! :)

  • I made this for supper tonight and we enjoyed it BUT I thought it needed more salt. It was hard to taste any salt in it at all. I didn’t have the can of Rotel (tomatoes w/green chiles), so I used a can of fire roasted tomatoes instead.

  • Thank you for the recipe. It was simple and ended up tasting great! I doubled the recipe and put the extra 1/2 in the freezer (raw) for a later meal.

  • I made this Monday and we loved it. My husband was not crazy on the flavors of the seasonings but I loved them. I turned it into chicken quesadilla’s for the leftovers. Delish and super easy with 2 kids under 2.

  • I do not like the soggy crockpot versions so this sounds perfect! Bonus that I don’t have to stand over the stove cooking since it’s done in the oven!

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