Oven Baked Chicken Fajita

This has become a family favorite and you won't believe how tender the chicken is when baked in the oven. We enjoy this so often that I made a large batch of the seasoning mix (See recipe below) and add 2 - 4 Tablespoons when preparing this dish!

Kathleen Scallon

Follow · December 25, 2013 

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Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
*
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt

1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Almost Homemade Spanish Rice

Zatarain's Spanish  Rice with a can of diced tomatoes makes the best side dish with Fajitas.

Crock Pot Fajitas

Since I had today off, I decided to try a recipe for Crock Pot Fajitas.  It was AMAZING so I thought I would share.

1 lb Boneless Skinless Chicken Breast

1 can Diced Tomatoes (with jalapenos if you like) drained

2 Bell Peppers - Julienne (I used red)

3 Medium Onions - Julienne

2 packets Taco Seasoning (use one in the beginning and one at the end)

Mix the Taco Seasoning packet according to the directions on the package.

Add chicken and veggies to crock pot, pour seasoning mix over it and cook on high for 5-6 hours.  Remove cooked chicken and shred.  Place back into crock pot, mix and add second packet to taste.

Serve with tortillas and desired toppings.  

Enjoy!

Heather Shockey

Corn Casserole

This is a great side dish with Oven Chicken Fajita and Almost Homemade Spanish Rice!

1 can creamed corn

1 box Jiffy corn bread mix

3 tsp brown sugar

1 egg

1/3 cup milk

1/4 cup green pepper, diced

1/4 cup onion, diced

2 TBSP butter

1/2 cup cheddar cheese

Saute green pepper and onion in butter.  Mix corn bread mix with milk and egg.  Add onions and cheese.  Combine. Prepare casserole dish with Pam. Bake at 400 for 30 - 35 minutes. 

Mexican Rice

1 jar salsa

1 cup rice

1 cup water

Tabasco sauce

Heat salsa and water.  Add rice and a few drops Tabasco.  Cook to rice directions.  Let set for 10 minutes to soak liquids.

Also serve sweetened corn casserole, refried beans and fried ice cream for dessert.  Make frozen margaritas and you’ll feel like you’re at Chi Chi’s

Chicken Fajitas

2 boneless, skinless chicken breasts

marinade                                           

1 green pepper, chopped

1 onion, chopped

taco sauce

4 flour tortillas

cheddar cheese, shredded

Cut chicken into 1/2 inch strips - 2 inches long.  Marinated for 2 hours.

Brown chicken, green pepper and onion in butter until chicken is done. Add taco sauce until coated. Simmer 5 minutes.

 Warm flour tortillas between damp paper towels in microwave for 45 seconds.  Place mixture in center of each tortilla. Sprinkle grated cheddar cheese.  Fold tortilla. Serve with sour cream.

Mexican Lasagna

1 ½ lbs ground beef

1 jar salsa

1 can diced Italian tomato

1 packet taco seasoning

1 packet ranch dressing

1 median onion

1 cup sweet corn

1 red pepper

Taco sauce

Cumin

Brown meat, then add all other ingredients, heat through. Cut 4 tortillas in half. Layer meat mixture, then taco sauce. Repeat one more time.

Bake at 350˚ for 20 – 25 minutes.

Mexican Pinwheels

2 – 8 ounces cream cheese, room temperature

½ cup salsa

1 can black olives, chopped finely

1 bunch green onion, chopped finely

1 envelope Ranch Dressing Mix

1 package flour tortilla

Mix ingredients, spread on each tortilla, roll and refrigerate. Slice ½ inch thick.

Buffalo Chicken Dip

 from Lora Bojorova (Christie's former student and adopted daughter)

2 – 8 ounces of cream cheese

¾ cup red hot buffalo wing sauce

1 cup ranch dressing

2 large cans chicken breast

8 ounce cheddar cheese

Mix everything in skillet until well blended and heated. Keep in crockpot. Use tortillas for dipping.