Wednesday, January 4, 2012

Baked Chicken Fajitas

I can count on 2 fingers the number of times I've made fajitas.  Including this one, 2 times.  They have always seemed like too much work for some reason.  Or maybe I'm just a little lazy.  :)  At any rate, this recipe is sheer genius!  Start to finish in about 30 minutes makes is the perfect busy weeknight meal.  I must say, my pepper and onion hating kids weren't too thrilled.  They ended up picking out the chicken for their fajitas so it all worked out.  Too bad they don't have a clue what they're missing.

Baked Chicken Fajitas
Serves 8

1 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion, sliced
1 bag frozen sliced bell peppers (I used the one with a mix of red, yellow and green)
2 Tbs. olive oil
1 Tbs. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillas

Preheat the oven to 400°.  In a 13 x 9 baking dish mix the chicken, tomatoes, chilies, peppers and onions.  In a small bowl, combine the oil and spices.  Drizzle the mixture over the chicken and toss to coat.  Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Source:  Adapted from a Taste of Home magazine

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