Time 1h25m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Place chicken in the bottom of the prepared pan and sprinkle with taco seasoning. Add potatoes, onion, bell pepper, garlic, oregano, and hot pepper sauce. Pour undrained tomatoes over top and cover with aluminum foil or lid. Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips. Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt. Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 59m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Spread red bell peppers and onion in the baking dish. Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side. Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated. Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes. Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.
Time 50m Yield 9 Number Of Ingredients 9 Steps:
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish. Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center. Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
Time 35m Yield 6 servings. Number Of Ingredients 11 Steps:
In a 13x9-in. 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 or roll tortillas to serve. Serve with toppings as desired.
Time 1h6m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan. Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate. Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning. Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil. Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.
Time 40m Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray. Mix together chicken, tomatoes, chilies, onion and pepper in prepared dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas. Top with shredded lettuce, salsa and sour cream, if desired.
Time 35m Yield 12 fajitas, 6 serving(s) Number Of Ingredients 10 Steps:
In a 13x9x2-inch baking dish coated with nonstick 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°F for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 425 degrees F (220 degrees C). Mix cornstarch, chili powder, paprika, sugar, salt, onion powder, garlic powder, and cumin together in a bowl. Combine chicken, red bell peppers, and onion in a bowl; add cornstarch mixture and stir until evenly coated. Transfer to a baking dish. Bake in the preheated oven until chicken is cooked through, about 30 minutes. Serve chicken mixture in corn tortillas.
Yield 1 serving Number Of Ingredients 11 Steps:
Preheat oven to 400°F (200°C). Fold the parchment paper in half, then open up. Thinly slice the peppers and onion and lay them on one half of the parchment paper. Drizzle on oil and sprinkle on salt & pepper. Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C). Enjoy!
