Chicken, peppers, onions baked in the oven then topped with cheese. These Baked Chicken Fajitas make the perfect dinner recipe that the entire family will love.
You probably know by know how much I love Mexican inspired food. It's my all-time favorite and my family loves it as well.
For this recipe, I baked my chicken with the peppers and onions then topped it all with cheese. It tasted amazing! If you love fajitas as much as I do then make sure to check out all my other fajita recipes next.
How to Make Baked Chicken Fajitas:
Baked Chicken Fajitas are a great dinner. Make them in the over and load up your taco shells or burritos. They are already loaded with everything you need, top with some sour cream and you are good to go!
Ingredients:
- Chicken Breasts (boneless and skinless)
- Rotel Tomatoes (drained well)
- Onion (sliced thinly)
- Bell Peppers (sliced)
- Vegetable Oil
- Lime Juice
- Fajita Seasoning
- Mexican Cheese Blend
Directions:
Step one: Get started by preheating your oven to 375° F. Then prepare a casserole dish with non-stick cooking spray and set aside.
Step two: Cut chicken breast into smaller slices. I like them in small stipes to make it easy to serve and eat.
Remember that how you cut them can change your cooking time. Smaller pieces will look faster than thicker ones.
Step three: Place chicken, Rotel, onion, and peppers into a large mixing bowl. Add oil and lime juice and toss to coat. Add fajita seasoning and toss again to coat.
Step four: Next add all of your ingredients to your prepared casserole dish and bake for 30-40 minutes until chicken is cooked through and veggies are tender.
Step five: Last top with cheese and back into the oven for 10 minutes or until cheese is melted. Serve and enjoy!
Should I drain the Rotel?
For this recipe, I drain my Rotel very well. I didn't want my tortilla to by soggy so draining well will help with that.
Serving Options:
I serve my fajitas topped with fresh diced cilantro. Here are a few of my favorite recipes that I love serving with this recipe.
- Taco Dip: Perfect for an appetizer when serving a big crowd for dinner. This recipe is so easy and yummy!
- Cilantro Lime Rice: I LOVE this rice recipe. We serve it with any taco night we have.
- Homemade Tortilla Chips: You can't have Mexican food without chips! This homemade recipe is so simple.
- Corn Salsa: I love serving homemade salsa with this dinner and this corn salsa is a winner.
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Baked Chicken Fajitas
Ingredients
- 2 pounds chicken breast (boneless and skinless)
- 10 oz Rotel tomatoes (drained well)
- 1 large onion (sliced)
- 2 large bell peppers (sliced)
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1 oz Fajita seasoning
- 1 cup Mexican cheese blend (shredded)
Instructions
- Preheat oven to 375° F. Prepare a casserole dish with non-stick cooking spray and set aside.Â
- Cut chicken breast into smaller slices.
- Place chicken, drained Rotel, onion, and peppers into a large mixing bowl. Add oil and lime juice and toss to coat. Add fajita seasoning and toss again to coat.Â
- Add all ingredients to your prepared casserole dish and bake for 30-40 minutes until chicken is cooked through and veggies are tender.Â
- Top with cheese and back into the oven for 10 minutes or until cheese is melted. Serve and enjoy!Optional: I topped mine with cilantro for garnish.Â
Notes
- Taco Dip:Â Perfect for an appetizer when serving a big crowd for dinner. This recipe is so easy and yummy!
- Cilantro Lime Rice: I LOVE this rice recipe. We serve it with any taco night we have.
- Homemade Tortilla Chips: You can’t have Mexican food without chips! This homemade recipe is so simple.
- Corn Salsa:Â I love serving homemade salsa with this dinner and this corn salsa is a winner.
Nutrition
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