Chris found this fajita recipe in his Facebook feed recently. (The original recipe came from Real Mom Kitchen.) Whenever he sends me a recipe, I know that he really wants me to try it. So we tested it last night, and we loved it!
The recipe didn’t specify if the Rotel should be drained. So I chose the middle road and drained most of the can while keeping a little liquid. The fajitas turned out a little soupy (but still delicious), so next time I’ll probably drain the can fully.
The chicken and vegetables were very tender, and there was just enough spice in the dish to please both me and Chris. We put the fajitas on soft taco shells and added some taco toppings, such as shredded cheese and sour cream. But you also could add the meat and vegetables to tortilla chips or even eat the filling alone — it’s that good! Enjoy!
Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
2 teaspoons chili powder
1 1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
Preparation Instructions
Preheat the oven to 400 degrees. Grease a 9×13 baking dish. Place chicken strips in greased dish. In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano and salt. Drizzle the spice mixture over the chicken and stir to coat. Add the tomatoes, peppers and onions to the dish and stir to combine. Bake uncovered for 20 to 25 minutes or until chicken is cooked through and the vegetables are tender.