Easy Baked Chicken Fajitas

Last year sometime, was the first time I tried any type of Fajitas before. I have no clue why it took me so long to try them, but after one bite I was absolutely hooked! 

I loved it!!

Now, it's pretty exciting when you order them in a Restaurant and they come out in flames and all sizzling like crazy!!! But if you're willing to forgo that little element, then you can easily enjoy these fajitas at home, any time you want! 

It's so easy to make, and relatively in-expensive as well! 

Serve them on tortillas, over rice, with tortillas chips - however you choose! 

We like to top ours with salsa and sour cream, and guacamole would also be great! 

I love to make them in my big cast iron skillet, but any oven safe dish will work just fine! 

I hope you try them out!! 

Fajita Seasoning (GF):
1 tablespoon chili powder
1 & 1/2 teaspoons cumin
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Fajitas:
2 large chicken breasts, thinly sliced
1 large bell pepper, sliced
1 large onion, sliced
1 large tomato, cut into large chunks
2/3 cup sliced mushrooms
3 tablespoons olive oil
1 & 1/2 cups finely shredded cheese
White Corn Tortillas
Toppings of your choice

In a small container, combine all the ingredients in the Fajita seasoning list. Mix well; set aside.

Placed the chicken peppers, onions, tomato, and mushrooms in a large cast-iron skillet or any oven-safe baking dish. Drizzle with olive oil. Sprinkle 2-3 teaspoons of the seasoning mix over the top (reserve the rest for next time). Using tongs, toss chicken lightly to mix. 

Bake at 375 degrees for 40-45 minutes, or until chicken is cooked through. 
Sprinkle with cheese. Bake 5 more minutes, or until cheese is melted. 
Serve!!

Tortillas:
Very lightly brush or spritz 5 white corn tortillas with water. Stack them all together and wrap gently in foil. Make as many "batches" or "packets" as you desire. Bake at 350 degrees for 15-20 minutes to heat through.