Ah, Mexican night. It’s my favorite. Tacos, enchiladas, nachos, fajitas…whatever’s on the menu, I am game. However, many of these delicious dinners can be a little labor intensive. Browning meat, chopping veggies, grating cheese, mixing toppings and seasonings, getting out everyone’s favorite hot sauce...it all requires hands-on time. Next time your family’s clamoring for Mexican, but you don’t have the energy or time to stand over the stove, I encourage you to give these oven-baked fajitas a try! Here’s how to do it.
First, preheat the oven to 400°F and spray a 3-quart glass baking dish with non-stick cooking spray. Then grab some fajita seasoning. Yes, there are recipes out there for making your own, if you are so inclined, but this Old El Paso variety is affordable, convenient and super delicious. It’s definitely a pantry staple at my house!
Next, slice up a large onion and bell pepper. You can use any color bell pepper (or combination of colors!) you desire, but my family favors the red variety best in their fajitas. Once the veggies are sliced, place them in your prepared baking dish.
Then, slice up some chicken breasts. You want to make these slices really thin and uniform. (If you want to save time, pick up pre-sliced chicken strips in the meat department or slice your meat the night before and store in the fridge in a zip-top plastic bag.) Nestle them in your pan with the veggies and sprinkle the whole thing with fajita seasoning.
Pour two tablespoons of vegetable oil over your chicken and veggie mixture, giving it a good toss, making sure the veggies and chicken are coated evenly with the seasoning and oil.
After 35 to 40 minutes, you’ll have perfectly cooked and seasoned chicken and veggies. Serve with some Old El Paso tortillas, salsa, fresh lime, cilantro, olives, sour cream or whatever your heart desires!