Make fajitas easier than ever with this oven shortcut that will save you time, but won’t skimp on flavor.
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
1. Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
2. Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
3. Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
4. Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?