One Friday night a month the Cowboy and I have a date night. We go out 2-steppin’ with his son and daughter in law to a Western Swing band called Jody Nix and The Texas Cowboys. Last Friday was the night and while I was gettin’ all gussied up I had this delicious dish in the oven and some yummy Guacamole My Way was gettin’ all happy in the Fridgidaire for our supper.
Here’s how I did it:
In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over chicken; toss to coat. Put in the refrigerator to marinate 30 minutes to overnight.
When ready to bake, preheat oven to 400* and spray a 13X9 casserole dish with non-stick cooking spray.
This Post is Linked to Brandie’s Weekly WEEKEND POTLUCK Linky Party!
OVEN BAKED CHICKEN FAJITAS
1 lb. boneless skinless chicken breasts, cut into thin strips
2 T. vegetable oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 teaspoon salt
1 (10-1/2 oz.) can diced tomatoes and green chilies, undrained
2 medium onions, cut into thin strips-We like lots of onion
2 medium green peppers, cut into thin strips
12 flour tortillas (6 inches), warmed
Toppings such as: grated cheese, sour cream, and guacamole-if desired.
Prepare a 13X9 baking dish with cooking spray, Place the chicken strips in a gallon sized zippered bag.
In a small bowl combine the oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over
chicken; toss to coat. Put in the refrigerator to marinate 30 min. to overnight.
When ready to bake, place marinated chicken strips in the greased baking dish. Add tomatoes with green chilies, onion and bell peppers to the dish and stir to combine. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Serve on tortillas; with desired toppings.
Yield: 6 servings.
Source: Recipe adapted from a recipe I found on Facebook. This one I found at Life in the Lofthouse fits what I have written in my notes the best.