Baked Chicken Fajitas

fajitas1

I never have been much on Mexican food. I know, you thought I was nuts before. But in my defense, I love these fajitas for multiple reasons. First, everyone in my family will eat it and not say “EWWW…” (my daughter) or my husband, as he pokes at it…”what’s in this honey?” And my other favorite point: you can make it in one casserole dish and just pop it in the oven. I add cheese and then dip mine in salsa or sour cream as I eat. They are just awesome. And I only have one pan to wash when I’m done. Did you know I don’t have a dishwasher? That’s why that’s important. I don’t even know how to load one. My mom never had one and I never knew their value and only found myself wishing for one when I sippy cups to sanitize when my kids were babies. I wash by hand…

I digress. Let’s eat some fajitas.

Baked Chicken Fajitas makes a 9×13 pan
2 pounds boneless, skinless chicken breasts, cut into strips
1 (4 oz) can diced green chilies
1 medium onion, sliced
2 large bell peppers, seeded and sliced (I use green and red)
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve
In a baking dish mix the chicken, chiles, onion and pepper. In a small bowl mix the oil spices and salt and pour over chicken. Toss to coat. Bake in a 400 degree oven 20-25 minutes until the veggies are a little soft and the chicken is cooked. You could also do this with thinly sliced flank or skirt steak as well.

Your family will praise your fajita-y goodness. You will praise your nearly empty sink of dishes to be washed. Or if you’re smart, your nearly empty dishwasher. Be smarter than me, please.

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