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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.
Baked Chicken Fajitas
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.
Recipe adapted from Eatin’ on the Cheap.