|Baked Chicken Fajitas with Chips & Cheese|
Fast forward to today. I am sharing a Baked Fajita recipe with you but this recipe can be prepared by grilling, frying and slow cooker too!
3 - boneless, skinless chicken breasts
3-4 bell peppers cut into long strips (the more colors, the prettier the dish)
1 large white onion
Cut each of the above ingredients into long, thin strips (also called julienned or matchsticks.)
1 pkg. medium flour tortillas
1 cup of mild* chunky salsa or picante sauce. Any diced tomato-chili type sauce will work.
Mix the following seasonings in small bowl -
- 2 T. chicken granules or crushed chicken bouillon cube
- 1 T. flour
- 1 T. chili powder
- 1 t. garlic powder
- 1 t. onion powder
Optional toppings when serving: sour cream, jalapeno slices, guacamole, shredded cheddar cheese, lettuce, tomatoes.
*Note - the heat in the dish can be as elevated by altering the heat in the salsa/picante sauce used, as well as topping choices.
Preheat oven to 400°F and spray 9x13 casserole dish with cooking spray.
Slice the chicken, peppers, and onions into strips. Combine them in a bowl that will accommodate tossing. Sprinkle the seasoning mix over the chicken and vegetables and toss to coat.
Add 1 cup of salsa and mix well.
Pour the chicken fajita mixture into the casserole dish and bake for 20-25 minutes. Chicken should reach an internal temperature of 165°F.
While the chicken is baking, heat the flour tortillas as directed on the package. Keep the tortillas warm until time to serve.
We always set everything out on the buffet style - hot tortillas, chicken veggie combo and various optional toppings - and everyone can build their own fajitas. Enjoy!
Follow The Shady Porch