Baked Chicken Fajitas

Baked Chicken Fajitas with salad
Baked Chicken Fajitas

Baked Chicken Fajitas are an ideal meal for lunch or dinner.  Filled with tender moist chicken thigh meat and healthy vegetables they are really delicious and nutritious. They can easily be made gluten-free as well (see below).

 

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A Little Bit Of My History With Fajitas

I’ve been a fan of freshly made fajitas since I first tasted one and I used to enjoy the triple combo from the Chi-Chi’s restaurant chain. Back in the 1980s, they were quite popular and served them up on a piping hot cast iron platter that held the cooked meat or shrimp. I’d happily assemble my fajitas with steak and chicken and shrimp and fill them with all the goodies delivered to the table. It was a fun thing to do and after a couple of them, I’d be stuffed.

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While the Chi-Chi’s chain is no longer around in North America, we can still enjoy fajitas by making them at home, and baking them is an easy and less messy way to prepare them. This version is more kid-friendly too since they don’t have to assemble them and make a mess at the dinner table LOL!

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Vicki and I make our baked chicken fajitas with whole wheat tortillas, low sodium, and low-fat ingredients, it’s a healthier way to go. If you suffer from Celiac Disease, you can buy Gluten-Free tortillas nowadays so there’s no reason not to enjoy these as well.

Makes 4 Servings

INGREDIENTS:

  • 4 boneless, skinless, chicken thighs
  • 4 tbsp extra virgin olive oil
  • 1/2 chopped red onion
  • 1/3 green bell pepper, chopped
  • 1/3 red bell pepper, chopped
  • 1 large button mushroom, chopped
  • 1 garlic clove, minced
  • 1 1/2 tsp low sodium taco seasoning mix
  • 1/2 cup frozen corn
  • 1/4 cup tomato salsa
  • 3/4 cup shredded mozzarella cheese
  • 4 whole wheat tortilla wraps, 9 1/2” ( 24 cm) size (or gluten-free tortillas)

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DIRECTIONS:

  • Heat 2 tbsp of olive oil in a skillet on medium high heat and cook the chicken thighs.

  • Pre-heat oven to 400 F (205 C).
  • Spray an 8” X 10” ( 20 X 25 cm) baking pan with cooking spray.
  • Heat 2 tbsp olive oil in the skillet over medium heat and add onion, peppers, mushrooms, garlic and sauté for 2 to 3 minutes.

  • Add in the chicken, corn, and salsa and continue cooking for 5 to 8 minutes.
  • Sprinkle on the taco seasoning mix and stir to combine.

  • Remove from heat.
  • Spread out four tortillas and add a light layer of the shredded cheese on each. Reserve the rest of the cheese for topping.
  • Divide the chicken filling into four equal portions and add one portion to each tortilla.
  • Wrap the tortillas up by folding the ends in and rolling them up and placing them into the baking pan.

  • Sprinkle the remaining cheese on top of the tortilla wraps.
  • Bake for 20 minutes, or until cheese melts and turns golden brown.

Baked Chicken Fajitas with salad
Baked Chicken Fajitas

Note:

Serve with a salad, sour cream and/or guacamole. Use a low-fat sour cream or plain yoghurt to garnish for a healthier meal.

Print

Baked Chicken Fajitas

Baked Chicken Fajitas with salad

Baked Chicken Fajitas are an ideal meal for lunch or dinner.  Filled with tender moist chicken thigh meat and healthy vegetables they are really delicious and nutritious. Gluten-Free Option Too! (see below).

Makes 4 Servings

  • Author: Bill Wilkat

Ingredients

  • 4 boneless, skinless, chicken thighs
  • 4 tbsp extra virgin olive oil
  • 1/2 chopped red onion
  • 1/3 green bell pepper, chopped
  • 1/3 red bell pepper, chopped
  • 1 large button mushroom, chopped
  • 1 garlic clove, minced
  • 1 1/2 tsp low sodium taco seasoning mix
  • 1/2 cup frozen corn
  • 1/4 cup tomato salsa
  • 3/4 cup shredded mozzarella cheese
  • 4 whole wheat tortilla wraps, 9 1/2” ( 24 cm) size (or gluten-free tortillas)

Instructions

  • Heat 2 tbsp of olive oil in a skillet on medium high heat and cook the chicken thighs
  • Pre-heat oven to 400 F (205 C).
  • Spray an 8” X 10” ( 20 X 25 cm) baking pan with cooking spray.
  • Heat 2 tbsp olive oil in the skillet over medium heat and add onion, peppers, mushrooms, garlic and sauté for 2 to 3 minutes.
  • Add in the chicken corn and salsa and continue cooking for 5 to 8 minutes.
  • Sprinkle on the taco seasoning mix and stir to combine.
  • Remove from heat.
  • Spread out four tortillas and add a light layer of the shredded cheese on each. Reserve the rest of the cheese for topping.
  • Divide the chicken filling into four equal portions and add one portion to each tortilla.
  • Wrap the tortillas up by folding the ends in and rolling them up and placing them into the baking pan.
  • Sprinkle the remaining cheese on top of the tortilla wraps.
  • Bake for 20 minutes, or until cheese melts and turns golden brown.

Notes

Serve with a salad, sour cream and/or guacamole. Use a low-fat sour cream or plain yoghurt to garnish for a healthier meal.

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