Easy Oven-Baked Chicken Fajitas

Jessica Walker from Lil Miss Bossy shares a shortcut for delicious fajitas that doesn’t leave you standing over a hot stove. By Betty Crocker Kitchens
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10 Minutes Prep
50 Minutes Total
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9 Servings


Ingredient List
  • Small check mark in a circle icon 1 large onion
  • Small check mark in a circle icon 1 medium red bell pepper
  • Small check mark in a circle icon 1 lb boneless skinless chicken breasts
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ fajita seasoning mix
  • Small check mark in a circle icon 2 tablespoons vegetable oil
  • Small check mark in a circle icon Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
  • Small check mark in a circle icon Sour Cream
  • Small check mark in a circle icon Old El Paso™ Thick ‘n Chunky salsa
  • Small check mark in a circle icon Chopped fresh cilantro
Preparation
  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
  2. Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
  3. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
  4. Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
Expert Tips
  • You can use any color of bell pepper you want in this dish…or even add more than one kind.
  • This also tastes great with a squeeze of lime juice over the baked chicken and veggies!