Baked Chicken Fajitas or Dutch oven

By Pattywak

I have to tell you that I DIDN'T make this in my dutch oven , but the recipe is so good and easy that I had to share. Like the last post, this would be a great camping recipe. You could have most of the ingredients prepped and ready to go, so dinner would be a breeze. I served these in flour tortillas with Mexican Rice and they were a hit with everyone but my pepper hating children. Its okay, they just picked out the peppers and ate the rest. Enjoy!

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into strips1
• (15 oz.) can diced tomatoes1
• (4 oz.) can diced green chilies1 medium onion, sliced
• 1 bag frozen sliced bell peppers (I used the one with a mix of red, yellow and green)
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 2 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• 1/4-1/2 tsp. cayenne pepper
• Warmed flour tortillas

Details

Servings 8
Adapted from dutchovenmadness.blogspot.com

Preparation

Step 1

In a 12" dutch oven, mix the chicken, tomatoes, chilies, peppers and onions.

In a small bowl, combine the oil and spices.

Drizzle the mixture over the chicken and toss to coat.

Bake at 400° for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.