Baked Chicken Fajitas Recipe

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These Baked Chicken Fajitas are a simple and delicious recipe, the whole family is going to love. They are healthy, full of flavor, and so easy to make. My kids are always begging me to make these, because they are so delicious. If you are looking for a quick and healthy dinner, the whole family will love, this is a recipe you need to try.

 Eating healthy doesn’t have to be boring. In fact, this is a recipe that my whole family loves to eat and it’s incredibly healthy.

You can serve in a tortilla or if you are watching your carbs, throw it over a plate of lettuce shells. It’s full of flavor and so delicious.

This is a simple, healthy meal your family will love. The best part is throwing all of the ingredients in a pan and tossing it in the oven. It doesn’t get much better than that.

what could i top my fajitas with?

I am all about toppings. If you know me, it’s not a meal unless it is smothered in garnish and more delicious flavor. Here are a few of my favorite additions, to throw on top of my fajitas.

These are all light and healthy options, I am sure you will love on your fajitas:

-Pico De Gallo
-Diced Jalapeños
-Corn Salsa
-Tomatoes
-Olives
-Bell Peppers
-Green Onion
-Cilantro
-Refried Beans
-Black or Pinto Beans
-Spanish Rice
-Avocado

Really you could add any of your favorite taco or enchilada favorites, and they would taste amazing with these fajitas.

what sauce could i add to my fajitas?

Not only am I a toppings person, but I am also very passionate about my sauces, and dipping. I love dipping my food in some good sauce.

Fajitas have a lot of delicious flavor, but they don’t always have a ton of juice and sauce to them.

I like to spice my fajitas up, and add a little extra something to them. Here is what I recommend:

-Ranch
-Salsa
-Guacamole
-Sour Cream
-Chipotle Mayo
-Hot Sauce
-Chile Verde Sauce

Related recipe:  If you love fajitas, try our Tangy Chicken Fajitas! They are so easy to make and are full of flavor. Marinating chicken, green pepper and onion in vinegar, lime juice and seasoned marinade makes these the best chicken fajitas ever.

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looking for more chicken inspired dinner ideas? here are a few of our favorite:

Ranch Chicken
Honey Lime Chicken Enchiladas
Slow Cooker Spicy Chicken and Rice Bowls
Slow Cooker Chicken Enchilada Soup
Olive Garden Grilled Chicken Flatbread Pizza

Serves: 6

Baked Chicken Fajitas Recipe

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe

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

Instructions

  1. 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!

Nutrition

Calories

214 cal

Fat

9 g

Carbs

14 g

Protein

19 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
95
https://www.sixsistersstuff.com/recipe/baked-chicken-fajitas-recipe/

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Related Recipes

Here are some other recipes you may like

Slow Cooker Chicken Fajitas
One Pan Baked Fajitas
Slow Cooker Chili’s Steak Fajitas Recipe
Slow Cooker Flank Steak Fajitas from 100 Days of Real Food
Tangy Chicken Fajitas Recipe
fajita salad with chicken, peppers, onion and cheese Chicken Fajita Salad
Slow Cooker Chicken Fajita Tostadas

Comment on this Recipe

97 Responses to “Baked Chicken Fajitas Recipe”

  3. Vicki Bensinger
    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
    January 20, 2012 at 1:14 am
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  8. Cathy @ My 1929 Charmer
    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.
    January 22, 2012 at 5:20 pm
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  17. SusanD112
    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!
    February 6, 2012 at 7:15 pm
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  21. Marla
    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.
    May 29, 2012 at 4:21 pm
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  27. Tiffany
    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.
    June 14, 2012 at 9:09 am
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  30. mrs hill
    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?
    June 27, 2012 at 2:31 pm
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  33. Woodelou
    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!!!!!
    July 8, 2012 at 6:42 pm
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    • Lovebug71210
      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!!!!
      July 16, 2012 at 6:32 pm
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  47. Facebook
    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!
    September 4, 2012 at 7:57 am
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  48. Jen White
    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!
    September 4, 2012 at 1:01 pm
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  53. Kellie
    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! !!
    October 7, 2012 at 5:05 pm
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  55. daday
    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!
    December 19, 2012 at 10:04 am
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  59. Stacie D
    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!
    February 5, 2013 at 12:36 pm
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  63. vanessarae64
    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!
    March 11, 2013 at 7:56 pm
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  64. Jennifer Burton
    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!
    April 20, 2013 at 6:51 am
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  66. Jodi
    I have made this recipe several times. I got it off pinterest and I think it is my favourite one. I have made it with fish, halibut, instead of chicken because that was what I had out at the time and it is great with a white fish. Also instead of tortillas, I put it over salad and it is a fajita salad. I love it.
    June 23, 2013 at 6:15 pm
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  67. Stargirl
    Wonderful! I used this recipe for inspiration. My modifications: 2 green bell peppers 2 jalapeños (most seeds removed) 3 fresh tomatoes Juice from 1/2 large lime I didn't use canned chiles or tomatoes because I didn't have them. I kept the rest of the spices/chicken/onion the same. My husband was thrilled! We are newlyweds, so dinner is a new territory for us.
    June 26, 2013 at 7:26 pm
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  68. Kim
    Made this last night... Delicious!! Have lots of leftovers which I'm excited about but we have things going on the next couple days and I'm afraid we won't have a chance to eat them soon enough. Any thoughts on freezing the cooked leftovers and if so how best to package it and how to reheat for best results? Thanks!!
    July 2, 2013 at 7:26 am
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  71. Melissa
    I love this recipe and make it often! I use lettuce wraps to make it low carb! I also add a little lime juice at the end and usually grab a fajita seasoning packet that I tend to have on hand in place of the seasonings and never use the oil, I just spray the pan a little with Pam! Thank you for sharing : )
    October 16, 2013 at 1:55 pm
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  74. Elizabeth
    I have been seeing these multiple time on Pinterest, pinned it and decided to try. Usually when we have Mexican night at home it's taco or chicken quesadillas with tortilla chips and cheese dip. My husband and I both love fajitas, so this was something I knew would be great for us. I did a few substitutions on the recipe. Instead of using vegetable oil I used olive oil,instead of using the can of tomatoes and can of chilies I used a man of Rotel, and one last thing, I used the whole wheat tortilla shells for a little less calories, carbs and fat. They were delicious. I will definitely be making this recipe again!!
    November 1, 2013 at 5:37 pm
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  77. Rita
    Finally got around to trying my pins and this is a super simple but great recipe. I have made it few times since finding it and it's always a big hit in my house. I love that I can throw everything in the oven and boom then dinner is done. Thanks for a great recipe!!
    January 20, 2014 at 5:25 pm
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  78. Samantha
    This is becoming one of our favorite meals. It's simple and doesn't make a big mess like frying fajitas does. I can put it in the oven and get the toppings ready and the table set and they're ready to go. Nice and quick! I think your ratings system isn't working. This recipe has great reviews in the comments but the rating looks bad. I tried to rate it and it wouldn't stick.
    January 29, 2014 at 9:48 am
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  82. shanen
    SO glad I made these seeing them on Pinterest before reading any reviews. These were so?Oh my gosh, Yummy!!! My kids loved them, made it just as recipe states. PERFECT yumminess. They were as she even states, soupy?so worth every bit of the soupiness. mmmm Big Thank you for our new 'Go to for Dinner" ?did I mention I had everything in the Pantry, extra plus!
    April 15, 2014 at 12:12 pm
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  85. Wani
    I always make this 24 hours before and store in in a ziplock bag with as much air as I can get out. I prefer it this way because the chicken marinates in the spices. I've been doing this for 3 years! So good!!!! Oh I like it spicy so I use Hot Rotel and 3 habaneros!
    July 19, 2016 at 6:30 pm
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