Chicken Fajita Bake Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
• Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
• Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Spread red bell peppers and onion in the baking dish.
• Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
• Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
• Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
• Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

Steps:

• 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.
• 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.
• Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
• Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.

Steps:

• Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
• Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
• Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

Steps:

• In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 9x13-inch baking dish with nonstick cooking spray.
• Mix together chicken, tomatoes, chilies, onion and pepper in prepared dish.
• In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
• Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
• Serve on tortillas.
• Top with shredded lettuce, salsa and sour cream, if desired.

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Steps:

• Boil breasts for 20 minutes or until thoroughly cooked.
• chop chicken into chunks and set aside.
• Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
• Mix soup, tomatoes-chile& chicken in large bowl.
• Tear tortillas into fourths.
• Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese.
• Repeat as needed until dish is full to top.
• Bake at 350 for 35 minutes.

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
• In a large bowl, combine, onion, peppers, and chicken.
• Add oil and seasoning, and mix until seasoning is fully incorporated.
• In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
• Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
• Serve with tomatoes, cilantro, and cheese, if desired.
• Enjoy!