Baked Chicken Fajitas
Ingredients
- 1 lb chicken breast boneless, skinless, cut into thin strips
- 1 can (14-1/2 oz) diced tomatoes and green chilies drained
- 1 medium onion cut into thin strips
- 1 medium green pepper cut into thin strips
- 1 medium sweet red pepper cut into thin strips
- 2 tbs canola oil
- 2 tsp chili powder
- 2 tsp cumin ground
- 1/4 tsp salt
- 12 flour tortillas (6 inches), warmed
Instructions
- In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.
Notes
This was probably the best and by far the easiest fajita recipe I've ever tried! Using all the fresh rather than frozen veggies was awesome, and I absolutely loved putting it in the oven so I could go do something else instead of stirring endlessly on the stovetop or having to pre-cook the meat. It's definitely a time-saver! My family doesn't care for their veggies "crisp-tender," so I didn't drain the tomatoes to keep it moist and added an extra 10 minutes to the cooking time to make the veggies just a bit more done to our liking. I served it with tomatoes, lettuce, fat-free sour cream, shredded 2% sharp cheddar cheese, and taco sauce for toppings, as well as Spanish rice and fat-free refried beans to add on top or to serve on the side. Delicious and filling!"
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