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!
- 8
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
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.