Recipe: Baked Chicken Fajitas

Taste of Home

I can't remember when or where I found this recipe, but I've used it nearly every week since. We like it with hot sauce for added spice.

— Amy Trinkle, Milwaukee, Wisconsin

TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings


  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 1 medium sweet red pepper, cut into thin strips
  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 12 flour tortillas (6 inches), warmed


In a 13x9-inch 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 in sides.

Nutritional Facts

2 fajitas equal:

Calories: 340
Fat: 8 g (1 g saturated fat)
Cholesterol: 44 mg
Sodium: 330 mg
Carbohydrate: 41 g (0 g sugars)
Fiber: 5 g
Protein: 27 g
Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat

Originally published as Baked Chicken Fajitas in Light & Tasty December/January 2004, p29