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Baked Chicken Fajitas

It can be tricky making a meal that everyone will eat, but these baked chicken fajitas are a family-friendly option you can make in one pan and in under a half an hour. 

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a white pan of baked fajitas on a table

How many web pages have you searched, or cookbooks flip through looking for that one no fail recipe? 

You know the one.

The one everyone will eat. The one that doesn’t make lots of dishes. The one you won’t get bored with. 

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What do other people love? Find out!

    Well stop flipping and searching. Because there may not be a recipe that’s more perfect in this world for versatility, flavor, and compliments then a wonderful one pan baked chicken fajita.

    How to make baked chicken fajitas step by step

    To save time, make a big batch of homemade taco seasoning and use that instead of individual spices.

    What to serve with chicken fajitas?

    Fajitas are really a one dish meal, but if you’d like to serve additional items try a side of spicy Mexican rice, guacamole, or homemade salsa.

    Make sure you have plenty of sour cream, cheese, and jalapenos on the side for dressing up individual servings.  

    How to reheat fajitas in the oven

    Preheat your oven to 350. Warm the chicken fajita filling and tortillas separately.

    For the filling, transfer it to an oven safe dish, and cover with aluminum foil to hold it moisture. Bake, stirring occasionally until heated through maybe 10 to 12 minutes at the most.

    For the tortillas, wrap them in aluminum foil and lay them directly on the oven rack until just gently rewarmed maybe 3 to 4 minutes. 

    A plate of two chicken fajitas inside tortillas with salsa, avocado, and limes on a table.
    a white pan of baked fajitas on a table

    Baked Chicken Fajitas

    Ready in a half hour or less, these baked chicken fajitas are a really fast and easy weeknight meal. 
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6 people

    Ingredients
      

    • 2 pounds boneless skinless chicken breasts cut in to strips
    • 1 4 ounce can diced green chiles
    • 1 medium onion sliced
    • 2 large bell peppers seeded and diced
    • 2 tablespoons avocado oil vegetable oil works
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 12 flour tortillas 10-inch size

    Instructions
     

    • Preheat oven to 400 degrees.
    • In a baking dish mix the chicken, chiles, onion and peppers. 
    • In a small bowl mix the oil, spices and salt and pour over chicken. Toss to coat.
    • Bake uncovered 20-25 minutes until the veggies are a little soft and the chicken is cooked. You could also do this with thinly sliced flank or skirt steak as well.

    Nutrition

    Calories: 423kcalCarbohydrates: 37gProtein: 38gFat: 13gSaturated Fat: 6gCholesterol: 97mgSodium: 797mgPotassium: 818mgFiber: 3gSugar: 6gVitamin A: 1963IUVitamin C: 73mgCalcium: 90mgIron: 3mg
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Main Course
    Cuisine American, Mexican

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    7 Comments

      1. 5 stars
        Very Good, however, you gave 2 times when cooking this dish. Before you freeze it, do you cook it first, or just combine the ingredients. Your recipe says 30 minutes to cook, but in the video, you said 15 minutes to cook out of the freezer. It is a little confusing? Can you clarify?

      2. Allen/Scott, I am likely to say any variety of things in the video because I don’t script myself. Always go by the recipe. It really just needs to bake until your chicken is cooked through and your peppers are all hot and a little charred. Depending on how small you cut things, 15 minutes might do it, but I like things a bit chunkier and for me 25 to 30 minutes is my go to. Remember that to cook from frozen it does need to be thawed first. Sorry for that confusion–I’ll try harder to stick to my recipe details in my videos! –Rachel

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