Baked Chicken Fajitas Recipe
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- 73 Comments
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve
Directions:
Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy!
(Recipe from Eatin’ on the Cheap)
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I love this recipe. A great easy weeknight meal…usually we have Fajitas on the weekends because they can end up being time consuming with all of the different components.
Looks awesome! I know this would be a hit at my house!
What a great simple recipe for chicken fajitas. Do you need to stir it at all during the baking time? This is like a dump-in recipe. If it tastes great and I’m assuming it does since you posted it, this would be a fantastic dish for college kids to toss together not to mention for a quick meal when you don’t have time to cook.
Thank you for sharing
@Vicki,
Just dump everything in and stir a little to get everything coated in seasoning!
Okay drooling right now! Every single recipe you have on here looks delectable
xo Shane
Made these tonight. Delicious! Thanks for sharing.
Yum! love the combination of spices.
Lou
Wow, when I seen baked fajitas, I had to stop over. I’m working on losing weight, and love fajitas, so when i see baked, I thought this is right up my alley. So here I am looking over your recipe,and decided I will try making it. I just found you and didn’t know you had a linky party. Let me know what day it is and I will join. My fingers are crossed hoping you’ll post this at Sunday’s Best going on now.
Should I drain the canned tomatoes?
This was amazing and easy! My husband loved it and so did my toddler. I served it with cheddar cheese, sour cream, and guac. I will be making this again!
@Sandee,
I drained mine a little bit but left some of the juice to add flavor to the chicken. It would work either way!
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Made this last week and it was so easy and tasty! Thanks so much for another great recipe!
Featuring you on my Friday Finds! Yumm!
Has anyone tried freezing this after it’s cooked? I’m wondering if the peppers and onions would be mushy.
@Jessica,
I haven’t tried freezing this, but you could freeze the peppers and onions separately and add them before baking and I think it would work!
Just wonderful! I was very skeptical that baked chicken fajitas could be good. But these really were excellent! I used boneless/skinless chicken thighs and increased the seasoning. I ended up baking these for closer to 40 minutes with the thighs. Came out super moist/super flavorful. Loved them on both corn and flour tortillas. Served with fat free refried beans and added avocado/cheese/sour cream onto our fajitas. Tomorrow I will serve the leftovers over rice. Thank you for posting!
Is the chicken cooked first? Or can you add the raw chicken to the dish and just bake as is?
@just me,
Add all ingredients and raw chicken together!
could you omit the tomatoes or do you need a bit of the juice for cooking?! my husband HATES tomatoes…. I love this idea though! Wish I had found it before I started making fajita’s the ‘ol fashioned’ way for dinner tonight !:)
I don’t usually like tomatoes, but I made it with Hunt’s brand fire roasted tomatoes. I can eat them right out of the can, and they add a little flavor to the fajitas.
I don’t usually like tomatoes, but I made it with Hunt’s brand fire roasted tomatoes. I can eat them right out of the can, and they add a little flavor to the fajitas.
Delicious flavor, but a little soupy. I did drain the canned items, but I think next time I will drain the canned items in a colander. I also think I may try omitting the oil and just mix up the spices dry and stir them in. It was still wonderful though! If you want spicy I would add a little Cayenne.
Tried this tonight…got rave revues… from my son and “boyfriend”…its one of those dishes with such delicious flavor that we couldn’t stop eating it…(although, we did save some for my daughter).
Very good, but I do think you need to drain the tomatoes, correct?
I drained them a little bit but left some of the juice to help the chicken stay moist. Thanks!
This recipe looks awesome. Cannot wait to try the baked chicken fajitas!
Are those teaspoons or tablespoons?
Oops, figured it out!
Cannot wait to try this! Started counting calories and when I add this up its only 240cal for 1/4 of this dish! Of course thats without tortillas! But flour tortillas are around 150cal each and corn around 100cal each The only thing I tweaked is the oil, I always use olive oil.
I tried this tonight and it was delicious!
Looks like a great canidate for a crockpot meal. Would you adjust any of the ingredients?
What a good idea! I am actually making it again this week and just might try it in my crock pot. I don’t think you would need to adjust anything! Let me know how it goes!:)
2 things: I made them in the crockpot last week and they were just as tasty as in the oven. And, I have made these several times and LOVE them. Hubby doesn’t like that they seem to have a lot of juice. Anyone have any suggestions to make them a little less juicy?
Made this twice in 1 week! Loved it so much the first time that I made it again tonight served with homemade tortillas! Yum
Made these for dinner tonight, and they were fantastic! We love fajitas, so this is a breakthrough for us, being able to make them so quickly and easily (with very little cleanup). Thanks for sharing!
Cooked this tonight with my husband… YUMMY!! It was SO easy and we absolutely LOVED it!! To answer one of the previous questions… I wouldn’t suggest draining the tomatoes or chilies… I’m afraid everything would be too dry if you did so. We also added mushrooms to ours. We’ll definitely be making this again!! Thanks for sharing!!!!!
I cooked this tonight for dinner and it was AWESOME!! My husband and toddler both devoured it and clean up was a breeze. For anyone concerned about it being soupy- I took mine out of the oven about 3 minutes before the timer went off, drained almost all the liquid, sprinkled some shredded cheese over it, and popped it back in for a few minutes. It was perfect! Thank you so much for sharing!!!!
This is in the oven right now! Though I should probably wait to review until after it’s done…oh well! It already looks delicious. And what a great meal to deliver to someone.
Does anyone have an approximate calorie count on these?
You might try adding a little bit of flour before baking. That should help absorb some of the extra liquid!
I tired this tonight! It was sooo much easier than frying it! It even tasted better too!
Just made this tonight it turned out awesome. I used 3 large chicken breasts, can of rotel, and 7oz of diced green chilies and I doubled the spices but kept the oil to only 2T. My family loved it thanks!
I can’t wait to try this recipe. I have a late class next semester and I refuse to do takeout or frozen meals for dinner. Do you think it would work out okay if i put it all together the night before to save myself time?
Hi!
I am sure making it the night before would work just fine! Hope you like it!
Had this for dinner tonight, easy and very, very good !!!
This was a HUGE hit with my family. I added some fajita spice to mine. This is so delicious!!! I do recommend draining tomatoes and I had to cook a little bit longer. Thanks!!
This was a HUGE hit with my family. I added some fajita spice to mine. This is so delicious!!! I do recommend draining tomatoes and I had to cook a little bit longer. Thanks!!
This was a HUGE hit with my family. I added some fajita spice to mine. This is so delicious!!! I do recommend draining tomatoes and I had to cook a little bit longer. Thanks!!
This was a HUGE hit with my family. I added some fajita spice to mine. This is so delicious!!! I do recommend draining tomatoes and I had to cook a little bit longer. Thanks!!
I made something very similar to this last night with steak. It was delicious. Instead of using diced tomatoes and green chilies, I just used a can of fire roasted mexican style tomatoes. Delicious and simple!
Made these tonight and they were awesome!! Thank you!
Tried these last week and the husband insisted this recipe get put in the regular rotation… guess what we’re having tonight??
Amazing recipe!
I’m a really picky cook. It takes something major to impress me, And this impressed me. I hate flavor packets of spices (because of all the chemicals. This spice combo was perfect! Easy!! Delicious. There was about half left over because there is only two women (mother and daughter) so the next night we chopped it all up and mixed it with rice, very good. It’s a keeper!
OMG! This recipe was sooo delish! And I love that it was super easy. I am a farm wife who brings meals out to the guys during our busy harvest season. I’m always looking for new and exciting AND super easy dishes that are not only easy to cook, but easy to transport out to the fields. This is a total winner!! Thank you!
This was great!!! I used jalepenos instead of chiles and subbed olive oil for veggie oil. So easy and tasted absolutely fab! Def going into the rotation. I can’t wait to make this for the fam!
I’m a mexican food lover and am pretty picky about the food. This recipe though, much to my surprise, was so good! The spices were just right. Thanks for sharing!!
I made these last night and they were delicious!! Even my picky 5 year old ate them. The only thing I changed was I used 2 cans of Rotel tomatoes instead of diced tomatoes and chilies. Very tasty recipe and a great weeknight meal!
Left out the tomatoes because my family doesn’t like them and they were still great! Next time though we will increase the spices. It was a little bland for our tastes.
Just wanted to let you know I made this meal tonight and it was AWESOME!! The BEST part was how EASY it was to make. I followed exactly what you said, but I did add a Package of Fajita mix, as we like a bit more spice. Thank you so much for posting this! Everyone had seconds and wanted thirds! !!
I liked the idea of this but it was very soupy. I didn’t drain the cans because the recipe didn’t say to and even with a slotted spoon the mixture made the tortillas wet.
Finally a recipe that delivers!! There are no surprises and it cooks up as promised… and so easy! I would not drain the liquid from the cans and I used a can of rotel in place of the tomatoes as someone suggested (I didn’t quite use a whole pound of chicken.) I also spiced it up with a couple of shakes of Cayenne pepper. I can’t imagine cooking without the liquid and we used a slotted spoon to serve. These are every bit as good as fajitas served at restaurants. Thank you… what a find!
I think I’m going to try this, only I’ll ‘grease’ the pan w/Pam Olive Oil spray, and substitute the 2 tablespoons vegetable oil with the same amount of a stout vegetable and/or chicken stock.
Thank you!! Great, quick, delicious meal, I prepared it Sunday afternoon to cook today, so perfect. I think it helped that the chicken marinated in the sauce overnight – I put the veggies on top of the chicken mixture so they’d stay crisp.
it was delicious! only thing i’d do for next time is drain the tomatoes. other than that perfect weeknight dinner! great leftovers too!thanks!!!!
A huge hit at my house! Instead of using cans of tomatoes and chilies seperately, I just used a can of Ro-tel, worked great! I am also not as knowledgeable about spices as I would like to be so I don’t have many of them in stock. Instead of the different spices, I used the Southwestern Seasoning Mix by Pampered Chef.
Love your recipes! And love that they are so versatile!
My daughter and I made these last night and it was delish. We will drain the tomatoes some the next time and cut back on the chili powder to enhance the other spices.
I had these for dinner last night!! So easy and yummy, too!! I did pour off extra liquid a couple times during baking so chicken would brown a little, but it was very good!!
is there anyway to make this a frozen meal?
We have never made this exact recipe into a freezer meal. You could try our Slow Cooker Chicken Fajitas: http://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-fajitas.html
I made this tonight – though I had slightly different proportions. I had a bunch of mini bell peppers so I chopped them all up, and a large red onion, because it was all I had on hand. In addition to the green chilies I added a fresh jalapeno, fresh garlic, and I used coconut oil instead of vegetable oil. I usually make oven baked fajitas without any liquid ingredients, but you have to really watch them to prevent burning and the chicken gets easily dried out. The addition of canned tomatoes was great, the chicken was so tender. This is a winner!
Made this last night and it was a HIT! Doubled the recipe and it made 12-14 fajitas (depending on how much filling you want and the size of the tortillas). Since my baking dish was REALLY full, I decided to bake it for 40 min at 425. It was perfect! It did have a LOT of juices so I think I will drain the tomatoes next time. I think the juices from the chicken and veggies would be plenty on their own. THANK YOU FOR SHARING THIS RECIPE!I have a feeling this will be making it as a regular item on the weekly dinner menu!
I love this recipe so much. Thank you for sharing it. I used olive oil and drained the tomatoes about halfway. Perfect! I might experiment with beef also.