 | I love fajitas. If we are out for TexMex, nine times out of ten I am ordering fajitas. The main problem I have with making fajitas at home is that I am usually juggling warming the tortillas, setting out the toppings, warming the sides and cooking the meat all in the final ten minutes before we eat. It is usually kitchen chaos! Enter Baked Chicken Fajitas from Alida's Kitchen. This recipe solves the kitchen chaos and makes delicious fajitas. I omitted the diced tomatoes from the recipe because I have never seen tomatoes in fajitas and it just didn't seem right for me. Rotel works great for soft tacos, but not so much for fajitas. |
1 pound boneless, skinless chicken breasts, sliced
1 onion, sliced
2 bell peppers, sliced
2 tablespoons canola oil
2 teaspoons cumin
2 teaspoons hot sauce
¼ teaspoon salt
1 lime
12 tortillas, warmed
Toppings: shredded cheese, salsa, sour cream, guacamole
Preheat the oven to 400 degrees. Place the chicken, onion and bell pepper in a 9x13 baking dish in a single layer. In a small dish, whisk together the oil, cumin, hot sauce, salt and juice of the lime until combined. Drizzle over chicken mixture and toss well to coat. Bake, uncovered, for 20 to 25 minutes, or until chicken is no longer pink and vegetables are tender. Serve the chicken, peppers and onions in the warm tortilla topped with cheese, salsa, sour cream and guacamole.
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2 comments:
I love simple and delicious meals, these sound delicious! Definitely perfect for a Mexican night :)
Happy Blogging!
Happy Valley Chow
This recipe is delicious! I've made it a few times now and it makes a great, easy weeknight dinner. I like to make it with chicken tenders and I salt and pepper them before putting the marinade on them. I also cook the chicken on a separate dish from the veggies since it gives off a lot of water. It really tastes like restaurant fajitas! Yum yum! Thx for a great recipe!
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