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  • Megan Imbrock

    {oven -baked chicken fajitas... everything is done in a 9x13 for 25 minutes. Remove and serve in warmed tortillas!} •1 pound boneless, skinless chicken breast strips •2 Tbsp vegetable oil •2 tsp chili powder •2 tsp cumin •½ tsp garlic powder •½ tsp dried oregano •¼ tsp salt •1 (15 oz) can Rotel •1 medium onion, sliced •1 large bell pepper, seeded and sliced •12 flour tortillas •Desired toppings -cheese, sour cream, and guacamole

  • J.d. Feltham

    Have to try...Battle of Baked Fajitas - Oven Baked Chicken Fajitas : two bell peppers, half of a large onion, and chicken breasts- all cut into strips- place in a greased 9x13. Mix 2 tbsp of oil with a packet of oretega fajita seasoning and a shake each of chipotle powder and chili powder. Pour the mixture over the chicken and veggies, stir to coat, and bake at 400 for 20-30 mins or until veggies are done to your liking.

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