Baked Chicken Fajitas

Around our house we love mexican food and we most certainly love fajitas.  My husband has made them several times before on the smoker or in a cast iron skillet.  They are absolutely delicious.  When I came across this recipe I thought I would give it a try because it used a lot less oil than most recipes and because they are baked there was a lot less mess.  You could even make these without the meat if you wanted a vegetarian option or you could add other veggies that you might like.  I will definitely be making these again.  I made them in advance and put them in the fridge then they were easy to just pop in the oven when it was dinner time.  I also heated the tortillas in a skillet for a few seconds on each side to warm them.

1 pound boneless, skinless chicken breast, cut into strips

1 (15oz) can diced tomatoes

1 (4oz) can diced chiles

1 medium onion, sliced

1 large bell pepper, seeded and sliced

2 Tablespoons olive oil

2 teaspoons chile powder

2 teaspoons cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

12 flour tortillas, served warm

Preheat oven to 400 degrees.  Grease 9×13 baking dish.  Mix together chicken and veggies in the pan.

In a small bowl combine oil and spices.  Drizzle over chicken and veggies and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.  Serve with warm tortillas.

Enjoy!

Recipe adapted from Eatin’ on the Cheap.

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