So I have a duel motive for posting this recipe today. It’s dang tasty, and delicious, but when you make a HUGE batch, it’s what you make with the leftovers that is my absolute favorite thing! Killed two birds with one stone, or in other words, 2 meals out of one dish. That is a huge win win. You’ve probably seen these Baked Fajitas around pinterest. That’s where I found it. I’ve simplified the recipes I found and totally Lisa-ized it, and made it a Clawson version. That’s one of the great benefits of being the mom. I decide!
We’ve actually had these fajitas a few times over the last few weeks. They are a spectacular meal for a crowd! We’ve shared with a couple family friends, and our cute local Mormon Missionaries. All seemed to like them, and I love topping them with everything I like and then seeing my red-headed son eating them just the way he likes. Totally naked fajitas. But hey, that’s what it’s all about right?
I make a big batch of these. The recipe I’m providing fills a 9×13 inch pan to the brim and even feeding two good sized families we still had enough to make the leftover burritos I’ll post about Fri. And even if you don’t make the burritos, the fajitas are great as leftovers the next day for lunch. So make or pick up some of your favorite salsa, grab a lovely avocado or two or three. Cheese is nice, and lettuce is great as well. And don’t forget the sour cream! We love them with warm flour tortillas, but we’ve eaten them with corn as well. Both are lovely! Enjoy!!
- 3-4 lbs. boneless skinless chicken breast cut into strips
- 1 green bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 large onion cut into wedges
- 1/8 c. olive oil or vegetable oil (Whatever you've got)
- 1 can Rotel Tomatoes (any chopped canned tomato will work, but Rotel has the best flavor in my opinion.)
- 1 t. dried oregano
- 1 t. chili powder
- 1-2 t. salt
In a large bowl place sliced chicken, sliced peppers and onion. Drizzle the oil over the top and add the Rotel tomatoes and all the seasonings. I like to use my hands here and just stir all the ingredients together. Make sure that everything is evenly coated. Pour all the ingredients into a 9x13 inch baking dish. Top with tin foil. Place in a preheated 400' F oven and bake for 20 minutes. Remove the baking dish from the oven and take off the tin foil. I like to kind of break the chicken up at this point. It likes to kind of clump together so I just use 2 forks separate the chicken. It only takes a minute and you don't have to be too precise. Place the casserole dish back in the oven UNCOVERED for another 10-15 minutes, or until the veggies and chicken start to char a bit. This isn't necessary, but I like the look. Remove from oven and serve with all your favorite fajita toppings.