I’ve now fixed these 2 weeks in a row. I can’t get enough! These fajitas are maybe the best I’ve ever fixed and by far the easiest. You can stick them in the oven and do something else while they’re cooking instead of standing over a skillet.
I can’t take all the credit for this recipe because I got the original recipe from Budget Bytes. She has some really great recipes that help make cooking easy for those of us that are trying to stick to a budget. They’re easy to tweak to make a little bit healthier or adaptable to whatever diet you’re trying to stick to.
1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
½ tsp salt
1 large onion, cut into thin strips
2 bell peppers (any color), cut into thin strips
1 lb boneless, skinless chicken breast, cut into thin strips
1 tbsp butter, melted
Honey, to drizzle
8 (6-inch) corn tortillas
Ideal toppings: salsa, cilantro, sour cream
Preheat the oven to 400 degrees. In a small bowl, mix all of the ingredients for the fajita seasoning and set aside.
Place the onions and peppers in a large 9×13 inch casserole dish. Add the chicken to the veggies. Sprinkle the seasoning over the meat and vegetables. Drizzle the melted butter over everything and then use your hands to toss the ingredients until all is well coated in butter and seasoning. Drizzle honey over the mixture (about 2 tbsp).
Bake for 30-35 minutes, stirring once half way through. Squeeze the lime over the mix once it comes out of the oven. Scoop a small amount of fajita mix into the center of each tortilla**.
**I’ve discovered that heating the tortillas on the stovetop is the BEST way. I just heat up a pan (do not grease it), cook tortilla for 10 seconds then flip and cook the other side for 10 seconds. DONE!