Easy Oven Fajitas

$7.78 recipe / $1.95 serving

Ooo, these are my new favorite thing!!

I love fajitas, but have had a hard time replicating their smoky goodness at home. I don’t have a grill or a cast iron griddle, so it’s been difficult to achieve that authentic fajita flavor. I’ve seen this oven method around the interent a lot lately, so I thought I’d give it a shot. SO glad I did!!!

Roasting the meat and vegetables in the oven gives them a slightly charred edge and a hard to replicate sweetness that you just can’t get in a plain old skillet. Even better yet, you don’t have to stand over the stove and babysit it while it cooks! Set it and forget it! YES. (can you tell how excited I am about this?)

I went with a vegetable heavy mix to keep costs low. I specifically used more green bell pepper and onion than anything else, because these are the two least expensive vegetables. I only used one small chicken breast (probably about 3/4 lb.) and sliced it very thin. The meat to veggie ratio was perfect after everything had cooked down. If you want to make this vegetarian, try using sliced portabello mushrooms in place of the chicken.

I like to keep my fajitas simple, with just a splash of lime, a few cilantro leaves, and a dollop of sour cream. I find that the lime really makes the flavors pop, but the other toppings are completely up to you! Play with it! :)

Oh, and although the ingredient list may look long, most of that is the fajita seasoning mix. If you want, you can just buy a packet of fajita seasoning instead, although they’re charging you a great deal for the simple act of stirring spices together!

Easy Oven Fajitas

Oven Fajitas

4.9 from 91 reviews
oven fajitas
Prep time
Cook time
Total time
Total Cost: $7.78
Cost Per Serving: $1.95
Serves: 4
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp paprika $0.07
  • ½ tsp onion powder $0.03
  • ¼ tsp garlic powder $0.02
  • ¼ tsp cumin $0.02
  • ⅛ tsp cayenne pepper $0.02
  • 1 tsp sugar $0.02
  • ½ tsp salt $0.02
  • ½ Tbsp corn starch $0.02
  • 2 small (or 1 lg.) onion $0.64
  • 2 medium green bell peppers $1.00
  • 1 medium red bell pepper $1.50
  • 1 lb. chicken breast* $1.99
  • 2 Tbsp vegetable oil $0.04
  • 1 medium lime $0.40
  • 8 (6-inch) tortillas $1.20
  • ½ cup sour cream (optional) $0.42
  • ¼ bunch cilantro (optional) $0.22
  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
*I buy my chicken breast when it’s on sale for $1.99/lb. and freeze it.

Oven Fajitas

Step By Step Photos

fajita seasoningFirst mix together your fajita seasoning (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch). The corn starch helps keep things from getting too juicy while roasting and will help the seasoning adhere.

vegetablesThese are the vegetables that I used. I made sure to use more of the green bell peppers and onions because they are far less expensive than the red bell pepper.

cut vegetablesCut all of the vegetables into strips and place them in a large 9×13 inch casserole dish.

slice chickenAlso cut the chicken into very thin strips. My chicken breast was actually pretty small, but once everything was cooked and the vegetables had shrunk up a bit, the meat to veggie ratio was very good.

seasonAdd the chicken to the casserole dish with the vegetables. Sprinkle the fajita seasoning over top and drizzle with the vegetable oil. Use your hands to toss the ingredients together until they are well coated in spices and oil.

roast fajitasPop the casserole dish in a preheated 400 degree oven and let it roast for 35-40 minutes. Stir once half way through baking. Squeeze some lime juice over top after it comes out of the oven for an added zing.

oven fajitasAnd then build your fajitas! I had some leftovers for lunch today and they were scruuuuumptious! So good and so easy!!


  1. NoNa says:

    Made this tonight, didn’t read the comments and used 4 tbs of oil at the end (for a bigger tray and all the chicken breast I had, maybe 600g). I should have followed the recipe. Even so, it didn’t turn out greasy and it was delicious. I rarely cook but this was so easy and delicious, I’m encouraged to try more from this web site. Thank you, Beth!

  2. Christina H says:

    This was absolutely AMAZING!! So easy to make and clean up! My family loved the flavorful fajitas. I cant wait to have leftovers tomorrow for lunch. Thanks for sharing :)

  3. Kay Cooper says:

    Made this last night. Loved it! Due to various family diet restrictions, I left out the salt and sugar. Still delicious! I wondered if you could put a cup of rice and 2 c chicken stock in the pan before layering the veggies/chicken. Would the veggies come out too soggy? Just thinking of a way to have a complete meal in one dish. Due to celiac, we avoid the flour tortillas.

  4. Alyssa says:

    Another one added to my rotation. Delicious and easy. I forgot the lime juice, which I’ll try next time, but this was awesome. And it made my kitchen smell great.

  5. Cassie says:

    This is by far the best recipe that I have tried recently. My husband and I seriously loved the recipe and the idea of making them in the oven. Great idea…this will become a regular in our home :)

  6. j25lisa says:

    This was easy and delicious. Thanks for sharing.

  7. I made this last night and let me just say that these were the easiest, most flavorful, least messiest fajitas I’ve ever made in my life! Beth, I actually started my own recipe review blog because of your wonderful blog! Granted, this past year has been overwhelmingly busy so it’s been about 9 months since I’ve been able to post a review, but I’m hoping that some big changes in my career will happen soon, giving me time to actually cook again! I scrolled through the comments before I made them and saw someone suggest liquid smoke–I added 2 tsp to the whole mix and it came out amazing! I was worried it would be too much, but it wasn’t. Thank you for keeping my belly satisfied :)

  8. Kristen says:

    Delicious! I didn’t have enough peppers on hand but followed exactly otherwise. Next time I’ll make sure I have enough for better ratios of vegetables to chicken. We’re having the leftovers in quesadillas for lunch tomorrow.

  9. Kira says:

    Loved this recipe, such an easy delicious meal! I saw a lot of people asked about using flank steak, and I’m wondering the same thing. Have you tried it yet, and are any changes to the recipe necessary? Thanks!

    • I haven’t been able to try it yet, no. The one thing I know about flank steak, though, is that it can be tough if over cooked. So, this long cooking method might not be great for it. You could do the veggies in the oven and just do the steak very fast in a skillet, though. Flank steak should be cooked to “medium” at most, never “well done”.

  10. Great Info…Great site !!!

  11. Lorioriori says:

    Oh–and I have a question too! I usually double or triple this when I make it (and even then, nothing gets thrown away…we eat every last bit). But for some reason, I have this intuition that I shouldn’t pile up the chicken and vegetables too high, but rather use a second baking dish. Is that actually necessary? For reasons of airflow or surface area or whatever? Or could I bake this mixture three inches deep with no negative effects? Thanks!

    • Your intuitions are right! If it’s piled too high the moisture will get trapped and your meat and vegetables will actually “stew” in the juices instead of roasting. It definitely makes a difference in the taste and texture. :)

  12. Lorioriori says:

    I LOVE this! I’ve made it thrice now, and the boyfriend is addicted, too. :c) He even offers to help slice the vegetables–but only when I make this…haha.

    Yesterday, to try and stretch our grocery dollars even further, we made a pot of rice, black beans, and corn alongside this recipe, then combined everything in the tortillas. They weren’t technically fajitas anymore–more like burritos?–but they were still really tasty. I’d recommend that modification for anyone who is on a reeeeeally tight budget!

  13. Anna says:

    Made this tonight with portabello mushrooms instead of chicken a and it was divine! Impressed with the seasoning, even as I could not get ahold of cayenne pepper. This will be made soon again!!

  14. OMG! This is a great recipe! Meat is very flavorful and so easy to prepare. I’ve made it twice for just the hubs and I and tonight I am making it for company along with tacos! Thanks for sharing such a wonderful mouthwatering recipe!

  15. Ilene says:

    I’ve made these many times and we all love them. One question…do you think they’d be ok if I put them together in the evening and cooked them the next night for dinner? I usually prepare them the same day I cook them.

    • The only issue you might have with that method is that the salt may draw moisture out of the veggies as they sit, causing them to get soggy. That being said, I haven’t tried it so I’m not sure if that would actually end up being a big issue. :)

    • jamie says:

      I didn’t let them sit raw overnight, but I cooked them one evening because my chicken was going to expire and reheated 2 days later and they were still delicious!

    • KaraP says:

      You could always keep everything separate until the next day, then combine everything and cook. Keep your veggies in a bag and the chicken in a separate bag, The next day, just toss together with the seasonings.

  16. made this meal last night and was amazed at how delicious it was! It was so easy and just a fun at home dish!

  17. Becky says:

    Delicious and so much better than the stovetop method. Thanks!

  18. Stacy Saunders says:


  19. I made this for dinner and it was sooo yummy!
    It was a big hit.

  20. Tori says:

    Tried the vegetarian version with a pound of thinly sliced portabello mushrooms, and it is excellent. Cooked in about 30 minutes. That spice blend is killer! Looking forward to the leftovers tomorrow :) Thanks so much for sharing!

  21. Danie says:

    My husband loves the fajitas from Chevy’s, so I surprised him with this homemade version tonight. Served it on corn tortillas with a side of mixed black beans and corn. They were really great, and he loved them. Thanks for another winner Beth!

  22. Heidi says:

    this was very delicious and so easy!!!! I added 1/2 cup black beans, 1/2 cup frozen corn and “cheated” by using a bag of frozen pepper/onion blend ($1 from Kroger). I also sprinkled with Mrs Dash salt-free Southwest Chipotle seasoning. Towards end of cooking I put in a can of diced tomatoes. Then sprinkled with some shredded cheddar This did make it very runny, but I put mine over rice instead of using tortillas. Thanks for this recipe- you have a GREAT website!!! :)

  23. Beth says:

    If i was making this as freezer meal, how long do you think it would need to cook? Or would i have to thaw it first?

    • Hmm, I’m not sure. I’d have to experiment with cooking from frozen to see how long it takes. That being said, I’m not sure this one would be great for freezing first because that tends to make vegetables very soft and release a lot of water, which would not be so good for this recipe.

  24. So tasty. I love everything I’ve made from this site but I think this was my favorite recipe so far.

  25. Anns Gunn says:

    Great recipe! I love an easy recipe for those nights when I am tried but still would like a filling, yet healthy dinner. My daughter, who is eight, loves this meal too, as well as my husband. I have made this recipe twice already. Thanks!

  26. I made these for dinner tonight! I loved the flavors – thanks for posting these. Hope to blog them myself soon. I love that you focus on budget meals! That is so necessary! Best wishes to you. Becky

  27. I have made your recipe pretty much as you have described several times.It is such a great weeknight dinner for our family.Better than in a skillet in my opinion.Thanks for sharing. I rate it delicious!

  28. This is one of my favorite recipes from you! I make a vegetarian version all the time- no chicken, with mushrooms, summer squash, and fresh corn if it’s in season. Served on a tortilla with black beans or refried beans. Delicious!

  29. Nicole says:

    Great recipe! Prepped beautifully the night before and the whole family like it! (Even the picky ones!)

  30. Lynn says:

    Highly recommend this recipe. We’ve been making it for almost two years and it’s often requested. Thanks for the recipe!

  31. Dawn B says:

    Yummy! Hoping for leftovers for lunch but no such luck!

  32. Petzi says:

    Third recipe I’m trying from this site. Another killer ! So easy to prepare, it’s really fire and forget.

    Used a ready-mix for tacos as I had it around, taste was fantastic. And … the texture is just fantastic !

    Another budget bytes recipe adopted by the family.

  33. Jackie N says:

    Can you use beef instead of chicken?

    • You probably could, yes, but I’m not sure what type of cut. I think flank steak would get a little tough if cooked in the oven so long. It’s better with a quick sear, served medium-rare.

      • I actually made this tonight with steak that my parents gave us and it turned out beautifully. Probably one of the best meals I have ever made! Excellent recipe!

  34. Sally M says:

    These fajitas are fantastic!! Just saw the recipe a few days ago and realized I had all the ingredients on hand, that never happens! Fixed them for dinner tonight and have some stashed away for lunch tomorrow!

  35. Carla says:

    I made these for dinner tonight and they were amazing! Thanks for a budget friendly and yummy dinner!

  36. Mags says:

    How would I do the Fajitas with shrimp?

    • You’d probably need to add the shrimp closer to the end of the cooking time because they cook much faster and the last thin you want is overcooked shrimp. :)

  37. Michelle says:

    Hands down the BEST Fajita recipe ever! I have tried those packets and they are horrible (my opinion) these are just like the ones I get in our local restaurant. My husband has asked me to make these weekly!

  38. Abby Phillips says:

    This recipe is in the heaviest rotation out of all of your recipes at our house! I love your site. It’s quality is unmatched by most! Thank you for providing us with so many amazing recipes. I have followed you since the beginning and tell anyone who will listen about your site. :)

  39. Jimmy says:

    Tried this today. Super easy and delicious! Thank you!

  40. katie says:

    Made this tonight and it was great. Doubled the fajita seasoning because I used more than a pound of chicken and lots of peppers and onions. Family really enjoyed it and I have leftovers for the weekend.

  41. Tracy says:

    I am just about finished making this dish right now and it smells
    Amazing!!! Definitely something I cannot wait to make again!

  42. Chris C says:

    Used smoked paprika gave a nice smokiness to the mix. Great dish.

  43. Sammy says:

    I feel like 35 minutes was a bit too long. I cooked this in a 9×13 casserole dish and the onions were burnt to the edges. 20 minutes would have been plenty as long as the chicken is cut into reasonably thin slices. The flavor was good though! I added some fresh spinach instead of cilantro and it was good!

  44. stephanie says:

    I’m a chef–french trained a long long time ago. Here’s a quick skillet lazy fajita recipe. Sprinkle your fajita meat with chili powder generously then lightly with ancho chili powder for more heat add some chipotle chili powder, garlic salt and pepper. Let the meat stand for 30 minutes. Add some high heat oil to a skillet turn up the heat and let it get near smoking then add your meat and saute. For the rajas-a sliced poblano, a sliced red pepper and sliced white onion sauteed together season with Goya and sprinkle with lime juice.

  45. Daniel says:

    Looks awesome, BUT – really, make the bread yourself. Flour + hot water in a 1:1 ratio + a bit salt. (250ml hot water +250g flour = 6 bread). Knead that together, spli into 6 same sized sizes and roll out. Pan on medium heat and put in the bread for abt 1 minute/side. They taste so much better than bought ones.

  46. Thanks for this recipe, which my husband and I thoroughly enjoyed tonight. You are an excellent cook and it is fantastic that you are thrifty, too. I’m in my 60’s, and have been cooking for my family for a long time, and umm, a person can get a little burnt out. I appreciate getting a boost here, from your blog. I’m having fun cooking again, thanks to your ideas and talent! Anyway, this recipe was so, so good. Terrific!

  47. Made this tonight and we really enjoyed it. It is definitely a keeper.

  48. Stian says:

    This was great, but my first batch was way too mild. For the leftovers (about 1/4th) I added the same amount of spice as for the whole batch. That was perfect. Perhaps the spices I get here in Norway are milder than in the US?

  49. Stacy says:

    Why did you add corn starch to the spices?
    Want to make this tonight… Thanks :)

    • Stacy says:

      Oops, never mind, I skipped over that line in the recipe for some reason (The corn starch helps keep things from getting too juicy while roasting and will help the seasoning adhere.)

  50. Sounds delicious and looking forward to trying it.

    Has anyone tried adding liquid smoke to this recipe? I may give that a go tonight.

  51. Sølve says:

    Love this simple dish! I made it yesterday and the family loved it! The spice mix was so much better than any ready-made seasoning mix I’ve bought before!

    If I were to replace the chicken with a vegetarian option, what would be your suggestion?


  52. This sounds delicious, but is gonna cost well over $20 here in australia

  53. Sarah says:

    These were amazing! Made them tonight and got the husbands approval — it’s going into the rotation! Will be making these for guests in a couple weeks time, I am sure they will love them as well.

  54. I make these all the time!! So good and so easy. Makes a great freezer meal, cut the chicken and veg up ahead of time, freeze that in a large ziploc. Then mix up the seasonings ahead of time, put in a sandwich baggie or a container, throw in the cupboard. Then when you’re going to make them, just take it out, toss the seasonings and chicken/veg in a 13×9 pan, throw it in the fridge to let it thaw. Then just bake. Super simple. I bet you can even freeze w/ the seasonings, I just don’t.

  55. Racheal B says:

    These were delicious!!

  56. Kevin says:

    Another hit with the fam!

  57. Rachael says:

    I’ve made this recipe a few times. (It’s delicious and easy!) But tonight me and my mom decided to rub the spice mix, without cornstarch, on 4 pork loin chops which we grilled. It was DELICIOUS! It tasted very different from the chicken and the char from the grill really brought the flavor to another level! I definitely recommend trying this.

  58. Made this for dinner tonight.Delicious! My family loved it. I made a side dish of rice so they could stretch the leftovers for lunch tomorrow.Way better than the way I usually do this dish.Definitely will make this again! Thanks.

  59. Shylina says:

    Having this for dinner right now and it is amazing! So glad I found this site!

  60. chevy says:

    These were delicious and easy to prep! Going on our family rotation of weekly meals! Thanks

  61. Brenda says:

    Made these tonight with flank steak-so good!! Super easy and very tasty!

  62. Holly says:

    I love this recipe!! I’ve made it several times for several different people and they have all loved it! I’m a single girl and obviously this leaves a lot of leftovers, but if I’m not feeling fajitas anymore this chicken/pepper/onion mix goes great on a salad!

  63. Laurel says:

    Thank you so much for this easy, delicious recipe! We love this spice mix so much; I’m probably going to make a bigger batch to just keep on hand and measure out what we need.
    I have to adjust the amount of food to cook, since it’s just for my taller half and me, and it still comes together beautifully. :D

  64. Kathy says:

    I made these tonight. Very easy and I’m far from gifted in the kitchen. Came out good, but I think I will cut down the chili pepper next time. Can always spice it up later with some Siracha or hot sauce.

  65. Yvonne says:

    Oven baked, i get it ready before i go out
    Then just pop in the oven with my feet up, fantastic
    I am serving it tonight on top of noodles
    Made this many times
    Love it

    • I made this last week and it occurred to me how easy it would be to make this for a crowd.

      No cornstarch here either. I just used flour and it turned out fine.

  66. Skye says:

    These were fantastic! We have four kids. Tonight was Back to School Night, football practice, and cheer practice. I doubled the recipe, put it in the oven, husband took them out when he got home from work, and we were all able to eat as we got home from the various activities. Perfect!

  67. Jennie says:

    What a great recipe! Doubled it for my family of 6, on two jelly roll pans, and everyone devoured it.

  68. Tawni says:

    Would these work with round steak or another cut of meat that isn’t as tender? I know with stove-top fajitas you can use that cut, but I was wondering if baking it like this would make it as tender.

    • I haven’t tried it and I worry that it might actually make it rough. I think the quick cooking stove top method keeps it moist and tender, but this longer cooking method might make it seize up.

  69. mangomama says:

    These were great…and no greasy mess on the stove top :-)…served with corn tortillas, cilantro, salsa, lime, sour cream. Delicious!

  70. So I don’t normally keep cornstarch on hand. I know sometimes flour can be used as a substitute, but would that work for this? Or do you think it would have a raw flour taste? Thanks!

    • I think it might give it a floury taste. That being said, I’ve made it without the cornstarch and it still works great. :)

  71. Antonia says:

    now* not not lol

  72. Antonia says:

    Making these tonight thank youuu :D I can’t even count how many of your recipes I’ve made not but I can say that they are all great!

  73. Crystal E. says:

    One of the best recipes I’ve found on the internet. Simple, cheap,and delicious.

  74. Not sure if there’s already a comment addressing this, but I did want to mention for those of us who like the convenience of a spice packet:

    One batch of the seasoning is about 1/4 cup. I generally triple or quadruple the recipe for the seasoning and then store it in an old spice container. Just as easy as packets and much less expensive. :)

  75. Nikki S. says:

    These were super easy and delicious!

  76. Hi! I shared my experience with your recipe in my most recent blog post:


    Thanks for the great staple dish in my home- that I am now sharing with friends online.


  77. Oh, man. My husband loved this! Thanks for the recipe. I look forward to cooking my way through your archive. Keep up the good work. <3 Hugs from L.A.

  78. Had these for dinner tonight. And I’ll make them again on Sunday I loved them so much! So easy and delicious. The lime made the whole thing.

  79. Gina Guerrero says:

    I’m a newbie. That was meant to be 5 Stars. Lol

  80. Gina Guerrero says:

    I made these for my boyfriend & myself last night with the intentions of having some left over for lunch today and guess what? All gone. LOL. His sister and her boyfriend couldn’t resist, we finished the entire thing in one sitting. Made these with your yellow jasmine rice recipe & quick seasoned beans. SOOOO delicious. Will definitely be making more of your recipes!!

  81. Saylor says:

    Tried today, great idea. I used homemade taco season and oil/coconut oil. Going to make pasta for family and mix it in. I plan on eating without tortilla or pasta for a Whole30 meal.

  82. Kathy says:

    This looks delicious! Any thoughts on another meat substitute besides portabellos? Tofu or tempeh maybe?

  83. Heather says:

    I just finished making/eating these. Phenomenal taste and ease. Thanks!

  84. Allison says:

    Turned out great! Used boneless skinless chicken thighs since that was on sale and cooked everything on the grill since it’s summer and we don’t have a/c.

  85. Nikki says:

    I made these on the BBQ tonight, in a foil pan. They were AMAZING. They tasted just like restaurant fajitas. Fantastic!

  86. Jennifer says:

    These are so amazing that I even dreamt about them (true story!). They are now included in our regular rotation. They are even better than I expected them to be!

  87. Jenny says:

    Can you Substitute beef for this recipe?

  88. Jojo says:

    This was so good! I didn’t add the sugar but yummy!!!

  89. Susie says:

    Delicious and so easy!

  90. Michelle says:

    This recipe is awesome! My new go to fajita recipe. Thanks for sharing!

  91. Trish says:

    Made these tonight and they were fabulous. However, husband bought corn tortillas instead of flour tortilla and let me tell you, we won’t make that mistake again. The corn tortillas break really easily. Other than that, fabulous!

    • William says:

      While they do break apart easier than flour tortillas, I find they taste much better, not to mention they are typically cheaper and healthier. To each their own I guess. Regardless, this recipe goes great with any kind of tortilla, or none at all!

  92. Shelly says:

    Thank you for the step by step directions. This has become a very favorite for our family. :-) My only change is to omit the sugar (although it does caramelize the onions), double the cayenne pepper, and use extra virgin olive oil. This is an amazing dinner.

  93. Kristi says:

    This was sooooo good! I used coconut oil and left out the cayenne. Loved it and it was so easy!

  94. PERFECTION!!!! My bf and I made this for dinner tonight & boy oh boy was I surprised how delicious and tasty this was. He hates bell peppers & absolutely loved it! I made a few substitutions of my own. Instead of the cumin and cayenne peppers (bc we didn’t have it on hand), we used 1/2 tsp of crushed red peppers and opted not to use the cilantro. So glad I we found your recipe on Pintrest :) will definitely be looking for and using more of your recipes! Thank you

  95. Diane says:

    I made these last week! They were delicious! Great for my diet too!

  96. Nichole says:

    I made these over the weekend and they were fantastic! I will definitely be making these again and again. :)

  97. diane says:

    I have doubled the recipe for a college crowd for dinner. I used my turkey roasting pan to mix everything together. Do you recommend using 2 shallower pans for the oven? Or just use the roasting pan, and stir a couple of times? Any adjustments to time or temperature? (Also serving your Cilantro Rice and Spicy Black Beans.) Thanks!

    • I would suggest two shallower pans because they allow for more evaporation of the liquid. If too much liquid gets trapped the ingredients will sort of “stew” together.

  98. Brianne says:

    Made this last night, WHERE HAVE I BEEN ALL OF MY LIVE?! This was so delicious. I will be making this more often!

  99. Found this on Pinterest, and thought I would pop back on to the page to give credit where it is due. I made this last night, and my husband and I loved it! Delicious! I actually just grabbed a fajita seasoning packet (having a newborn, it was just easier), cut up all the veggies and chicken, mixed it all together and threw it in the oven. It’s nice having something new and yummy:) Thank you!

  100. Lindsey says:

    These are so good! I’ve made them twice. I have followed the spice mixture to a T, minus the sugar. It is a great use of the left over bits of veggies I have in the fridge. Thank you!

  101. Made these last nite~they will forever be my go to jita recipe! Thank you, Thank You!!

    Most delicious.

  102. Nisha says:

    I was going to make these with shrimp instead tomorrow night for a mini dinner I’m hosting. If you are adding the shrimp in towards the last 10-12ish minutes (I’m guessing) would you season them with the fajita seasoning prior to adding them to the veggie mixture or just mix it in with the veggies towards the end?

    • Hmm, yes, I think I would toss them in some seasoning first, just to make sure there is plenty of flavor in every bite! :)

  103. I have to say, this recipe and baked oatmeal from this website have pretty much changed my life. Love, love love. I’ve also had trouble having too much liquid, but I upped the cornstarch significantly (up to 2 tbs) and didn’t notice a change in taste. I don’t have a terribly keen sense of taste/smell, though, so other testers might notice.

    My one question is a suggestion about using beef or pork. What cuts would work best in this application? Would it affect cooking time? My husband vastly prefers beef to chicken fajitas, and I’d like to be able to make some for him and not spend $$$$$ on them at a restaurant!

    Thanks again! Adore the site.

    • You could thinly slice some boneless pork chops. I’m not sure about the beef, though. Flank steak is the usual for fajitas, but it might over cook and get a bit tough with this method.

  104. johnny108 says:

    Just tried this tonight. Followed the recipe exactly, and my wife and I LOVE it!
    Going to make this a regular addition to the house menu!
    (It’s hard to get Mexican food in North western Germany, where I live).

  105. I have made this recipe twice and I love it! It is so easy! You make it even easier with the step by step pictures for people like me who are slightly challenged in the kitchen! Thanks a million for this super easy and budget friendly dish! I look forward to trying others!

  106. celina says:

    do you have to use corn starch??

  107. Kathy says:

    I made these today and WOW. We have a new favorite at our house. I had some leftover pork roast I needed to use up so I used that instead of the chicken. I have to admit I was a little leery about the spices as I am a wimp. But it was the perfect amount and not spicy hot at all. Thanks so much for this great recipe!

  108. Just made these today – fantastic! The charred bits on the edges of the veggies and chicken really give it a great ‘grilled’ flavour without any effort. I’ve cooled it (snacked on it) and put it in the fridge for a quick reheated meal for the family tomorrow. I just discovered this website and LOVE IT! Thanks so much! : )

  109. Saw these on pinterest and had to try them! I love that you throw it all into one pan and the roasting part really gave it great flavor. I was also skeptical about the meat having enough flavor if it was not marinated first, but it turned out delicious. I blogged about making them, with a tribute to your blog and link back to you. Thanks so much, we are adding this to the regular dinner line up. http://www.clevercraftycookinmama.com/2014/03/oven-roasted-fajitas.html#.UxJW9IXvgc1

  110. Thersea says:

    My whole family LOVES this recipe. I like the budget friendliness, but sometimes when we have more room in ours, I like to dress it up by adding in strips of steak and shrimp along with all the veggies and chicken. I also add a bit of ground oregano to the seasoning mix. I like to mix up the seasoning and put it in a large ziploc with the meat, the oil, and some lime juice to marinade for a couple of hours before throwing it in the oven. Super delicious!

  111. Karen says:

    Wow, this was really good. I used 20 oz of chicken because that’s how much comes in the Costco individual packages. I don’t like green pepper so I only used red pepper (1) and yellow onion (1). I served on a small flour tortilla with a squeeze of lime, some sliced avocado and a dollop of sour cream. I think this would also be great over some brown rice, kind of like a Chipotle burrito bowl. Per the amount of chicken above, I entered these amounts into My Fitness Pal. It came out to 5 servings of 4.4 ounces each for 211 calories, 24g of protein and 7g of fat, not including the tortilla, avocado, etc.

  112. Angela says:

    These are delish!! A new favorite at our house! Thank you!!!

  113. Danielle says:

    I made these tonight and they were great! We ate them on flour tortillas with a little sour cream. Quick to get in the oven and on the table in no time! All three of my girls ate them, even the SUPER PICKY 5 year old!! I even had leftovers. I know the recipe says serves 4 but we are a family of five and four of us had two tortillas and we still had leftovers! I also love making my own spice mix and not buying the packet of MSG in the supermarket! Thanks for a great recipe. A definite make again!

  114. Cindy says:

    I made these tonight for my family and some guests. There was nothing left! We ate every last bite! It was so easy to make and tasted restaurant quality! I plan to cut up double the veggies and chicken and freeze half and cook half the next time. Hoping it works well! Thanks for the amazing recipe!!!

    • CathyA says:

      I made this for the first time tonight. I used two each…onions, red, green peppers, and approx 1.5lbs of chicken. I put everything in a large Ziploc bag with the seasoning/oil. There was too much food for a 9×13 pan so I spread onto large foil lined cookie sheet. 40 minutes was perfect and clean-up was easy.
      This is my new way of making fajitas!

  115. I’ve made this 5 times now and I really like it. I buy store-bought fajita seasoning in the ethnic section. Thank you!

  116. molly says:

    I just made these tonight… they were perfect! I added mushrooms and zucchini to the other veggies and served it in tortillas with brown rice and black beans. It was delicious!

    Your blog is my go-to for new recipe ideas. I have never been disappointed :)

  117. Angel says:

    This was amazing!!! Normally I would have put this over rice but since I am eating healthy I couldn’t do it to myself. Instead I placed this over some fresh spinach leaves and about 2 tablespoons of ranch dressing!! I have found my new favorite salad. Thanks so much.

  118. Jesse says:

    I made these last weekend for lunches through the week, and they were *AMAZING* I loved the spice mix that created a sort of sauce to keep the fajitas / burritos from going dry! I’m already looking forward to the next time I make these!

  119. Sami says:

    Made these for dinner tonight, my roomates and I were so satisfied! They are a great option for a fairly quick and easy meal with minimal mess. Delicious.

  120. Jessica W. says:

    I am SUPER excited to make these tomorrow night! ( I stumbled on your site too late to make them tonight) I plan to use my cast iron skillet, in the oven. Hopefully I can get some ‘char’. As a new convert to clean eating, this looks like a winner!! (off to explore some more!)

  121. Melissa says:

    I made these tonight and they are amazing. I served them with tomatoes, cottage cheese (my substitute for sour cream), guacamole, cheese, rice, and black beans. Thanks for a fantastoc recipe that is sure to please for years.

  122. Ashely says:

    I made these last night and they were amazing. Super easy to make, almost “one-pot-wonder”ish. My husband couldn’t stop telling me how great they were. Used green, yellow, orange, and red peppers. Two onions, and two chicken breasts. Added avocado at the end. Can’t wait to have people over and make these for a party!

  123. Cara says:

    I made these for the second time tonight and they are AMAZING! I actually like them better than restaurant fajitas. They are super easy to make and reheat great for weekday lunches.

  124. Jackie says:

    Found this on Pinterest. I made it tonight and will never make fajitas any other way. Delicious and simple. My family thoroughly enjoyed it. I was worried it might be too spiced but it was PERFECT!
    I wouldn’t adjust a thing. Can’t fix perfect!
    Thank you for sharing

  125. Michele says:

    Seriously so simple and so delicious! My boys said it was the best chicken they’ve EVER had! Thank you! =)

  126. mjh1974 says:

    I don’t know about you, but I have never seen a package of chicken that costs $1.99?? A pk with about 3 breast cost $5 +

    • I usually mention this in my chicken recipes, but forgot this time… I only buy chicken breasts when they’re on sale for 1.99/lb. and then I freeze it for later use. I know not everyone will be able to get this price, but my prices are just for example purposes. You can usually get a better price if you buy a larger family or value pack, then divide it up and freeze it.

    • Sara says:

      I’m not sure where you live but Harris Teeter almost always has chicken breasts for $1.99 … Just a heads up :)

  127. Jennifer says:

    This was delicious! I followed the recipe exactly and it came out so flavorful. Thank you for posting budget friendly recipes that taste great. I will be trying the chicken tortilla soup recipe next!

  128. Anna S says:

    Wow, these were amazing! I followed the recipe exactly, except used red onion instead of yellow. Definitely a keeper. This is a wonderful blog, as a grad student with limited time and budget I appreciate your wallet friendly, no fuss recipes. Thank you.

  129. Samantha says:

    This has become a staple in our house! We are newlyweds and grad students, and so easy meals that leave leftovers are ideal! It gets an A++ from both my husband and I for flavor too!

  130. leslie says:

    I am allergic to corn what can i use in place of the corn starch. I can’t do the tortillas either but these look so good.

  131. Andrea says:

    Would it be alright to use xanthan gum in place of cornstarch?

  132. Marlaina says:

    Could I use shrimp instead of shrimp? Same amount if oven time?

    • Marlaina says:

      Ooops….I meant shrimp instead of chicken! Lol!

    • Yes, although I would add them closer to the end because shrimp can easily overcook (although I don’t know how close without experimenting a bit).

  133. Holly says:

    This recipe is wonderful! My husband was very skeptical as he thinks that only the sodium laden spice packets give you flavor. However, he loved these and would be happy eating them on a weekly basis. Such an easy delicious meal that I know we will make for years to come. Thank you for a great recipe!

  134. I was skeptical, but this method worked beautifully and the meal was just as good or better than stovetop fajitas. And so much easier than standing at the stove over a hot frying pan with a baby and a toddler underfoot. Your recipes have been saving my dinnertime sanity, so glad I stumbled on your site!

  135. Amanda says:

    Cheers from Scotland!!! I LOOOOVVVEEEE your website, and was going to try this recipe, but was wondering if red onion will be fine?

    • I think red onions will be great. I tend to use them in fresh dishes, but mostly because they turn a strange grey color when cooked. :P

  136. Marissa says:

    This has become one of my frequent go-to meals. It has just the right seasonings and is super easy to make!

  137. Sophie says:

    Just tried this recipe for the first time and it’s AMAZING!!! I love fajitas and this is the easiest and tastiest recipe I have found for them :-)

  138. J.Todd says:

    I made this last night for my husband, adding mushrooms and subbing Gardein meatless chik’n strips, and it was a HUGE HIT! Thanks for sharing!

  139. Erin says:

    I make these at least once a month. But I use 8 oz of mushrooms instead of the chicken. Delicious!

  140. Made this the other night – super tasty! I just used fajita seasoning out of a packet because in my household, food needs to be FAST. I’ll make this recipe again and again.

  141. becca says:

    Just made these, amazing! And sooo easy! Definitely going into the dinner rotation.

  142. Connie says:

    I tried this last night. Loved it! Thanks for the recipe.

  143. Sarah G says:

    I prepared this into a freezer-meal as all the ingredients were adaptable. Made it last night and was excellent! The only discernible difference to the traditional method is the lack of smokiness and caramelizing of the food cooked in a cast iron pan. Tasty, no less.

    Great spice blend and way too easy! Thanks for sharing!

    • Lea K. says:

      Did you cook first or freeze before cooking. I was thinking of this for a swap as well.

  144. I made this a few days ago and just… wow. This dish was amazing. The funky taste I get with store-bought packets isn’t there, and the oven roasting really does add beautiful flavor. I took leftovers and made a “chicken fajita calzone” by using “abin5″ bread dough. I gave some to friends, and the rest is for tomorrow. I rarely finish leftovers, so that’s a testament to just how amazing this recipe is. Thank you!

  145. Kate U. says:

    Made this, yet again, for dinner tonight. Such a winner, Beth! I bulk mine out with mushrooms and sometimes zucchini, if I have them. Sometimes I play it crazy and put in a drop or two of liquid smoke. Can’t wait for your book!

  146. Gina says:

    Making these tonight for the third time, but I’m putting the filling on a toasted roll to make a sandwich! I’m very excited about dinner. And lunch tomorrow!

  147. Lyndsay says:

    I had these last night for dinner and they were delicious!

  148. Tanya says:

    I have wanted to make these since you first posted the recipe, and I finally got a chance last Saturday for girl’s night at my house. Oh My Gosh! They were so yummy. We stuffed our selves silly eating these. I subbed portabella mushrooms for the chicken, and forgot to add the onions. Even with my changes, whether they were intentional or not, these were the best fajitas I have ever made. I can’t wait to try it with steak to see if they can compete with my favorite fajitas at Chili’s. Thanks for posting another great recipe!

  149. Lindsay says:

    I made these last night & didn’t miss going out to eat on a Saturday night. Foolproof recipe & so good. Needless to say, I could not convince my husband to save any for leftovers…

  150. Megan says:

    So so so good! The first time I made it, I only had about 1/2 lb chicken at home (all other ingredient amounts were the same as the recipe), and having all that spice with the little amount of chicken made it taste SO amazing! I only got 3 servings out of that batch.

    I’ve made it a second time since with the full 1 lb of chicken (for 4 servings) and it was still really good, but I think I may up the spice amount next time to get that kick that I got in my first batch.

    Awesome recipe! You rock!

  151. Phillip says:

    Beth, this is delicious! I just made it for the second time this week. The only thing is, both times, there’s been about a cup of liquid left in the dish. It’s not a huge issue, but it makes for pretty drippy fajitas. I can’t figure out what I’m doing wrong. I did use pre-mixed seasoning packets, because I already had them. Surely it’s not the 1/2 Tbsp corn starch?

    • Well, I’ve made it a bunch of times since posting this and I don’t even bother with the cornstarch anymore :) To get less liquid, you can try spreading the ingredients out over two rimmed baking sheets. Spreading them out more instead of having them piled on top of each other like they are in the casserole dish will help the moisture evaporate away as it cooks instead of getting trapped. But keep an eye on them, you may need to reduce the cooking time a little bit so they don’t dry out!

  152. Melissa says:

    I made this two nights ago. It was fantastic! This will definitely go into the rotation.

  153. Becca says:

    Thank you so much for the wonderful recipe! Do you think I’d be able to use olive oil instead of vegetable? Or would that be gross?

  154. I made this last night for the family and it was amazing! Just letting you know I am logging in now to print out recipes for no less than 3 of the guys at work who were quite jealous of my lunch today!

    Thanks for such a great blog.

  155. Shara D. says:

    Have made this a few times now, and every time I make it I make double what I made the previous time, I cannot get enough of it! Thanks so much for a great, quick and easy meal. I love that it allows you to stretch your meat and not feel a lack at all :)

  156. Crystal says:

    Wow, your lucky. I would never find chicken breasts for 1.99/lb here in my area of California. I need to move where you live lol.

  157. Rashonda says:

    These were so good! Super easy…will be a go to recipe for sure. Thanks for sharing!!!

  158. Stephanie says:

    I had my husband make this for dinner, it was a recipe I’d been wanting to try. It came out great and he didn’t even complain when I sent him the link. I assume your easy to follow instructions and photos made it seem acheivable to him. He doesn’t like to measure ingredients. Lol. I made it again myself and both times it was excellent. I do think my husband left out the cornstarch though, the juices were thicker when I made. I also made your homemade healthy tortilla recipe to go with. Delicious!! Love the new site!!!

  159. I made these last night and they were a huge hit. Even my 9 year old picky eater gobbled them up. To make them more kid friendly, I replaced the cayenne with extra cumin. I only used 1 large green bell pepper as well and it still made plenty. I had ZERO leftovers, which rarely happens in my house! It also was quick to put together and did not make a mess by using lost of pots and pans. Thanks for the recipe- it will go into regular rotation at our house.

  160. Kara says:

    This is a huge favorite in my family! After cooking it once, the ingredients have made their way to the shopping list every week! I usually leave out the meat and sometimes add an extra onion to stretch it further. We don’t even miss the meat. And we always serve it with cilantro lime rice. Yum! Thanks for sharing :)

  161. Best fajitas I have made not to mention the easiest. I have a large family so I doubled the chicken but did not quite double the veggies, was perfect no need to pick out the chicken loved not being told to buy a fajita seasoning packet. Totally awesome thank you for this website its the best.

  162. Wow! Super easy and delicious! Thanks for the recipe.

  163. Anonymous says:

    Our Mexican Village restaurants downtown serve their fajitas with melted mozzarella on top and it’s surprisingly addictive. You might want to give it a try. You can also tenderize cuts of tougher red meat with a little baking soda in a ziplock bag for several hours or overnight. Just rinse the pieces really good before you cook them. Learned that trick from a Chinese restrauant owner. Works good when you don’t want to use expensive tenderloin. Love making these in the oven. Can’t believe it never occurred to me. Genius!

  164. Robyn says:

    Made this tonight with portobello mushrooms instead of meat. This coupled with homemade flour tortillas was absolutely sublime! My husband and I loved it, although my 2 year old did not try it but she will have plenty of opportunities to eat it in the future :)

    This will definitely be in the permanent rotation! Thanks!

  165. Cliff says:

    Looks like a good way to make a large amount of fajitas to have as leftovers in the future. I’ll just double the amount of chicken to get 4 decent servings out of it.

  166. Mmm! I made this last night with on sale round steak (marinated overnight with the seasonings & some lime juice), and subbed the red bell pepper for 3 sliced carrots. Instead of tortillas I made salsa rice. Wonderful idea Beth! I will forever make faijas in the oven!

  167. Vivian says:

    Looks like this will be one of my go to recipes. Would you recommend freezing this recipe? Perhaps a person should leave out the sour cream if freezing.

  168. We absolutely love these! Will definitely be making them a few times a month!

    • Angela L says:

      Beth- Love this recipe! If you were doing beef, what cut would you use? And would you change anything else? I live with four hungry, beef-loving guys!

      • Hmm, I think I would use a flank or skirt steak and be SURE to slice it across the grain, or else it can be very tough. I’m going to try it with beef someday soon, too!

  169. Kathy says:

    A favourite of mine. Always turns out amazing.

  170. My 6 year old hates bell peppers. He ate every last crumb. Gobbled would be more accurate. I added a touch of lime and some sour cream. Yummy stuff.

  171. Greenbean says:

    This is in my oven as I type, and it smells delicious! I left out the chicken since I don’t like dealing with meat, but I don’t think it’ll miss it. Thanks so much for your beautiful blog!

  172. Terri says:

    Made these tonight, great!!!!

  173. Dana says:

    These are delicious. I can’t believe how easy it was and how close they tasted to restaurant-style fajitas.

  174. I have been making my version of oven fajitas since I had kids and found it easier to stick in the oven than stand at the hob. My version marinades the meat and veg in olive oil, oregano, chilli flakes, salt, and lime zest and juice.

  175. I like to toss everything with a little liquid smoke before I toss with the seasoning blend, and use smoked paprika to amp up the smoky goodness when I’m too lazy to take everything out to the grill.

  176. I like to toss everything with a little liquid smoke before I toss with the seasoning blend, and use smoked paprika to amp up the smoky goodness when I’m too lazy to take everything out to the grill.

  177. This was perfect! My husband and I enjoyed it immensely! Thanks, Beth!

  178. Anonymous says:

    Right away I am ready to do my breakfast, once having my breakfast coming again to read other news.

    Also visit my page: zulutrade

  179. Amanda Wrege says:

    Making this tonight with steak! Thanks Beth!! :)

  180. Anonymous says:

    Thank you a lot for sharing this with all people you actually realize what you are talking about!
    Bookmarked. Kindly additionally visit my web site =). We will have a hyperlink change agreement between us

    Here is my blog post :: get followers

  181. Anonymous says:

    I’m glad you’re giving a shout out to fajitas! They’re a great way to get rid of left over veggies (musrooms, a few brocoli florets, peppers, anything really). Fajitas are my version of a Sunday “leftover” stew. They usually translate well into different types of meals. I’ll have it in the fajita wrap for dinner and then throw the veggies and chicken over a salad for lunch! Then I can use left over beans to make a frozen burrito (thanks to your recipe) to eat another day. Last time I made it, I had an orange that was about to go bad, so I used that instead of a lime. Yummy flavor.

    Usually I marinate the chicken, cook it in a pain with all of the spices/juices. Once cooked, then I remove the chicken and then cook the veggies in the same pan. But why do two steps when I can just throw it all in the casserole dish? GREAT idea!

  182. Prob8 says:

    Just made these tonight. Everyone loved them! Making them was quick and easy. Thanks!!! I will be trying your black bean quesadillas later this week. Can’t wait.

  183. Anon – I’m actually very inexperienced with tofu, so I’m not sure what type would be best with this. Instead, I’d just add more vegetables like mushrooms and carrots (cut into matchsticks). You could also add a few beans for more protein.

  184. Anonymous says:

    Beth – I love your blog and thank you for continuing to put up recipes. What kind of tofu would you substitute for the chicken (as a vegetarian)? Would you recommend something other than tofu?

  185. Ella – Ha! Yes, I did mean lime… Thanks for catching that!! (fixing now)

  186. Ella says:

    When you say to squeeze lemon juice over it (in the picture captions), do you mean lime?

  187. Add another person to the ‘going to make tonight’ list … this looks super easy and yummy. I need some more easy dishes to add to my list!

  188. I am making these tonight- went to the store yesterday after seeing your post. Also grabbed white mushrooms as that is always my favorite in fajitas. Will report back but wanted to say a quick thanks for the great idea and post making dinner tonight easy for me.

  189. @Beth M – ooh good idea! I wonder if something like very thinly sliced acorn or butternut squash would work for winter months, and maybe zucchini or asparagus for warmer months? mmm.

  190. Devora – Sometimes I like mushrooms and carrots in my fajitas :D

  191. I’m going to make these tomorrow. Aldi’s has three packs of assorted peppers for 1.29 this week. Gonna skip the chicken and make refried beans with the canned beans I have on hand. Gonna try your refried bean recipe next week!

  192. I LOVE oven fajitas. Yum. Sometimes, if I’m short on something, I’ll add a can of diced tomatos. Makes them a bit juicier, but still super delicious.

  193. This looks awesome! Unfortunately I super dislike green bell peppers (one of the very very few things I can’t stand). What would you suggest to substitute? Besides “more red bell peppers” :)

    • I just made these tonight and didn’t have bell peppers, but I did have a whole bag of fresh green beans. The green beans have a nice, mild sweetness and held up well in the oven. I like green bell peppers but I don’t like when they get too soft from cooking.

    • Sub Mushrooms for the peppers,

    • Melissa says:

      Substitute zucchini if you don’t like bell pepper – I add it in anyway.

  194. These are soooooo good!! And, they’re super cheap and easy! Thank you :)


  195. This comment has been removed by the author.

  196. Hummm, merci du partage !!

  197. Oh yum. Now I want fajitas. :D

  198. Wheresssss the cheese? Just kidding :)
    I love it, no stress oven fajitas!

  199. Toni – I only used 2 tablespoons for the whole recipe, most of which gets left behind in the casserole dish!

    • Beth G says:

      2 tablespoons of seasoning for the whole dish you mean? And then you saved the rest? Not a big cook. Easy for me to mess something like that up! lol

      • I meant 2 Tbsp of oil (Toni asked how much oil I used). :) The seasoning mix in the ingredient list does make approximately 2 Tbsp of seasoning, though, all of which is used in the recipe.

  200. Toni Hiers says:

    How much oil would you say that you used? Love this idea, probably much faster than doing it in cast iron, anyway, since you can fit much more at once in a casserole dish. Trying this out next week!

  201. This looks so yummy! I definitely will be making it this week.

Speak Your Mind


Rate this recipe: