Baked Chicken Fajitas 

As a busy mama who’s constantly chasing a speedy crawler around the house or trying to get a chance to straighten messes up, I’m all about things that are quick and simple. Meals that are easy and appetizing are my absolute favorite! Today I’ll be sharing with you one of our family favorites: Baked chicken fajitas.

In the words of my husband, this dish is a “10 of out 10″and he would like it to be on our meal plan every week. An awesome mama in a mom group I’m in shared this recipe with me. I tweaked it until it pleased my tastebuds. Let me know if you try it!

To start, preheat the oven to 400 degrees. Gather all your ingredients, and grease a 13 x 9 baking dish and set it out of the way.

Then combine the oil, cayenne pepper, garlic powder, salt, chili powder, cumin, dried oregano in a small bowl and mix together well. Set that aside for now.

Next, cut a green pepper and an onion into strips followed by cutting the chicken into strips as well.

Put chicken into the dish and drizzle the seasoning mix over the chicken. Then you’ll mix the chicken so it’s covered with the seasoning. You may use a spoon to mix it around, or for gross raw meat covered fun, get your hands dirty and add love to your meal by mixing it that way. After you finish mixing add the vegetables followed by the undrained can of ROTEL. Once again mix it all together.

Mmm… raw meat
Bake uncovered in the oven for 20-25 minutes or until the chicken is completely cooked through and the vegetables are tender.

flavorful perfection.
I serve mine in tortillas and I added sour cream and shredded cheese to mine. Guacamole is also a fantastic topping; the opinions are endless! This recipe made enough so my husband and I had enough for dinner and lunch the next day. We’re usually not leftover eaters but this dish is FANTASTIC for another meal as the chicken and veggies soak over night in the juices… sigh. I hope you enjoy!

Baked Chicken Fajitas 


  • 1- 1.5 pounds of skinless, boneless chicken breasts
  • 3 Tbsp olive oil
  • 2 tsp cayenne powder
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1 (15 oz) can of ROTEL Mexican Style Lime and Cilantro Diced Tomatoes
  • 1 medium onion
  • 1 green pepper, seeded
  • Flour tortillas (8-12)
  • Toppings such as shredded cheese, sour cream or guacamole- if desired


Preheat oven to 400 degrees. Grease a 13 x 9 baking dish, set aside. In a small bowl combine olive oil, cayenne pepper, chili powder, cumin, garlic powder, dried oregano and salt until throughly mixed.

Cut the onion, green pepper and chicken into strips. Add chicken to baking dish. Drizzle spice mix over chicken and throughly mix until chicken is coated. Add sliced veggies and the undrained can of ROTEL to chicken mixture and once again mix it all together.

Bake for 20-25 minutes uncovered until chicken is throughly cooked through. Serve in tortillas and add desired toppings. Serves 8-12 tortillas full.


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