Baked Fajitas

Fajitas just got a whole lot easier! Ditch the skillet and let your oven do the work.

This baked fajita recipe is a game-changer, with tender chicken, sautéed onions and bell peppers, and crispy tortillas all wrapped up in one delicious package.

Ready Time

40 mins

Yields

4 servings

Ingredients

1 pound boneless, skinless chicken breasts, cut into thin strips
1 large onion, sliced
2 large bell peppers (any color), sliced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Instructions

Preheat your oven to 400°F (200°C). In a large bowl, whisk together the oregano, cumin, cayenne pepper (if using), salt, and black pepper.

Add the chicken to the bowl and toss to coat evenly with the spice mixture.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken to the skillet and cook until browned, about 5-6 minutes.

Transfer the chicken to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onions and bell peppers to the skillet.

Cook, stirring occasionally, until the vegetables are tender, about 5-6 minutes.

Add the minced garlic and cook for an additional minute. In a large bowl, combine the cooked chicken, onion, and bell pepper mixture.

Stir to combine.

Line a large baking sheet with aluminum foil or parchment paper. Arrange 4 tortillas on the prepared baking sheet in a single layer.

Divide the chicken and vegetable mixture among the tortillas, spooning it onto one half of each tortilla.

Fold the tortillas in half to enclose the filling. Bake in the preheated oven for 12-15 minutes, or until the tortillas are crispy and the filling is hot.

Remove from the oven and sprinkle with chopped cilantro.

Serve with lime wedges on the side.

Notes

Use any color bell peppers you like, or a mix for a rainbow effect. If you like a little heat, add the cayenne pepper, or omit for a mild version.

If you want to make this recipe more substantial, add some diced potatoes, zucchini, or mushrooms to the skillet with the onions and bell peppers.

You can also customize the fajitas with your favorite toppings, like shredded cheese, diced avocado, or sour cream. To make this recipe more kid-friendly, simply omit the garlic or reduce the amount used.

If you’re short on time, prep the chicken and vegetables a day in advance, then assemble and bake when you’re ready.