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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. 

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. 
5 from 4 votes
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 423kcal

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: 423kcal | Carbohydrates: 37g | Protein: 38g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 797mg | Potassium: 818mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1963IU | Vitamin C: 73mg | Calcium: 90mg | Iron: 3mg

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Recipe Rating




Allen S Talbot

Wednesday 22nd of July 2020

Do you cook this before you freeze it or after you freeze it?

Rachel Ballard

Thursday 23rd of July 2020

Hey Allen, I cook after. Freeze, thaw then bake. --Rachel

Rachel D.

Tuesday 26th of May 2020

My family LOVES these! So full of flavor and easy to make - that's win in our house!

Rachel Ballard

Wednesday 27th of May 2020

It certainly is Rachel! Thanks for letting me know you enjoyed them. --Rachel

Rachel Ballard

Wednesday 1st of February 2017

Really good!

Scott Talbot

Tuesday 21st of July 2020

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?