Oven Chicken Fajitas

Notes: Super Easy. I also make Crock Pot Chicken Fajitas, which come out with a shredded texture. These are not shredded. Delicious flavor!

Servings: 4-6 | Prep Time: 15 minutes

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 TBSP vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a yellow and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole

Directions:

  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Add the tomatoes, peppers, and onions to the casserole dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with whatever toppings you like.

Recipe Origin:

Slow Cooker Chicken with Biscuits

Notes: Easy and delicious. The biscuits are very easy to make.

Servings: 6 | Prep Time: 15 minutes | Total Time: 2:45

Ingredients:

  • 4-5 carrots, cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 1 small onion, chopped finely
  • 1/3 cup all-purpose flour
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • 1/2 teaspoon poultry seasoning
  • kosher salt and black pepper
  • 1/2 cup dry white wine (you can skip this and increase chicken broth by 1/2 cup)
  • 2/3 cup low-sodium chicken broth or homemade chicken broth
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 recipe, Drop Biscuits

Directions:

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on high for 2 1⁄2 hours  (my preference) or on low for 5 to 6 hours.
  3. Thirty minutes before serving, prepare the Drop Biscuits.
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Recipe Origin: Adapted from Real Simple recipe. Increased broth from 1/2 cup to 2/3 cup, increased flour from 1/4 to 1/2 cup, increased celery and carrots, decreased salt.

Fajita Chicken Wraps

  • 12 oz. skinless, boneless chicken, cut into strips
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 small red or yellow bell pepper, cut into strips
  • tortillas, warmed
  • salsa
  • 1/3 cup shredded cheddar cheese

Directions:

  1. Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and bell pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary.
  2. Divide chicken and pepper mixture between warmed tortillas. Top with Salsa and cheese. Roll up; cut in half.

Adapted from this recipe