I ended up having to use a packaged fajita spice mixture (which also works great) since I was out of cumin! How do I keep running out of things and not replacing them??! This is what happens when you have other people in your kitchen using up ingredients too I've come to realize and am working on accepting. Just because it was there when you used it last, doesn't mean it still is! Sigh. Oh well, it's on the grocery list now and this recipe still came out very tasty and was an easy way to prepare chicken and veggies for fajitas! Instead of standing over a hot skillet, stirring frequently, and trying not to burn the veggies, I just mixed everything up in a baking dish and cooked at 400 degrees for 30 minutes! The veggies came out crisp-tender, and the meat was cooked through and tender.
Just drain off any excess liquid, serve with your favorite fajita toppings (we used guacamole, sour cream, and some shredded cheese) and enjoy this tasty meal!
Baked Chicken Fajitas adapted from Eatin’ on the Cheap
1 lb boneless, skinless chicken breasts cut into thin strips
1 (15-oz) can Rotel tomatoes w/ diced chilies
1 medium onion, sliced into thin strips
1 large bell pepper, seeded and sliced into thin strips
2 TBS vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
12 flour tortillas, warmed to serve
- Preheat the oven to 400 degrees. Lightly grease a 9x13 baking dish. Mix together chicken, tomatoes, 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 30 minutes, or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy!