Baked Chicken Fajitas 

     It doesn't take much to whip up this family friendly dinner!  I ran across this recipe over at Cozycakes Cottage and I am glad I did!!  Her recipe hits the mark perfectly and creates a wonderful dish that is perfectly spiced using your own ingredients and leaving out all the salt, preservatives and fillers that commercial season packets can contain...
     My husband suggested that we also go ahead and make up the same dish in the oven (leaving out the chicken) and stir in some of his famous grilled shrimp at the end of cook time (can't wait for that!) or some of his chili-lime grilled steak strips...hey - I am all for that!!  YUM!     ~Enjoy! Diane 

Baked Chicken Fajitas

Ingredients:
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For seasoning:
2 tsp. chili powder
1/2 Tbs smoked paprika
1 tsp. granulated onion
1/2 tsp. garlic powder
2 heaping tsp. cumin
1/8 tsp. of cayenne
1/2 tsp. salt 
2 tsp. cornstarch

For fajita mix:
1 large onion, sliced
1 green bell peppers, seeded and sliced
1 red bell pepper, seeded and sliced
2 large cloves garlic, minced
1 lb. chicken breast, sliced into thin strips
2 Tbsp. canola or olive oil
your choice of tortillas

Optional additions: ranchera or green chile sauce, cheese, tomato, shredded lettuce, cilantro, sour cream, salsa, crushed peanuts, lime slices

MAKE & STORE SPICE MIX:  Homemade Mexican Spice Mix 
 
Directions:

• Preheat oven to 425F°.

 

• Place onion, peppers, garlic and chicken in a lightly oiled 9x13-in. baking dish.
• Drizzle oil lightly over mixture and shake on season mix.
• Stir everything together until all ingredients are well seasoned.
• Near the end of bake time, sprinkle in the cornstarch and mix.
• Bake uncovered for 35-45 minutes until chicken is cooked through.
• Serve with warmed tortillas and any additional toppings you choose.

Recipe Adapted by: Cozycakes Cottage
Photos by: Diane Baker for Canning and Cooking at Home