Baked Chicken Fajitas

A dear friend posted about these awesome baked fajitas on Facebook the other day and when she shared the recipe I knew I had to try them out on the guinea pigs. Er, I mean, the family.  Ha! These are super simple and very tasty!  They had enough of a kick, but not too much that the littler kids wouldn't eat them. This recipe fed our large crew with some leftovers for the men for tomorrow's work lunch!

Baked Chicken Fajitas
 4 lbs. chicken breast cut into strips
1/4 cup olive oil
4 tsp. chili powder
1 T. cumin
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. seasoned salt 
1- 28 oz can Rotel tomatoes with chilis 
1 med onion, sliced 
1 cup assorted colors of bell peppers, cut in strips

Preheat oven to 400*. Place chicken strips in 2 - 9 x13 pans. In small bowl, combine oil thru salt ingredients. Drizzle spice mixture over chicken and stir to coat. Next, add tomatoes, peppers and onions; stir to combine. Bake uncovered for 20-25 min until chicken is cooked thru and veggies tender.  (Internal chicken temperature is 165 degrees if you want to check it with a meat thermometer -- I highly recommend!  That way your chicken isn't dry and overcooked!) Serve on flour tortillas with taco fixins like corn, black beans, cheese, lettuce, black olives, salsa, and sour cream!

Enjoy!

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