Prep 10 mins
Cook 25 mins
My DD gave me this recipe. Not as much mess as the usual Fajitas and much lighter. EZ to make for dinner after work and EZ to clean up as well - and who doesn't like that idea! I use the Rotel fire roasted tomatoes with green chilies - just gives it a little more flavor.
- 1 lb chicken strips
- 1 (14 ounce) can diced tomatoes with green chilies, drained
- 1 onion, sliced
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 1⁄4 teaspoon coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- Preheat oven to 400 degrees.
- Combine ingredients, except tortillas, in a 9 X 13 pan
- Bake for 25 minutes.
- Spoon into tortillas.
- Top with Salsa, Sour Cream, Cheese.
These were a lot less work and mess than traditional fajitas with an excellent result! I don't know if I will want to go back to making them on the stove again. This was very quick, easy, and healthy.
Excellent dish! I served this over rice instead of in flour shells as I had leftover rice in the refrigerator. This is very easy and I will definitely make this again. Thanks for posting this Deb! Made for Fall 2009 PAC.
Except for omitting the green pepper & cutting the recipe in half, all the ingredients were used & directions followed, giving very nice tasting fajitas, although I might cut back on the chili powder another time! These are well worth making again! Thanks for the recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]