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 57 reviews
oven fajitas
 
Prep time
Cook time
Total time
 
Total Cost: $7.78
Cost Per Serving: $1.95
Serves: 4
Ingredients
SEASONING
  • 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
FAJITAS
  • 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
Instructions
  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.
Notes
*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!!

172 Comments

  1. 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

  2. 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.

  3. 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
    Thankyou

    • 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.

  4. 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!

  5. Jennie says:

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

  6. 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.

  7. mangomama says:

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

  8. 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. :)

  9. Antonia says:

    now* not not lol

  10. 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!

  11. Crystal E. says:

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

  12. 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. :)

  13. Nikki S. says:

    These were super easy and delicious!

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

    http://www.juniperinherhair.com/oven-chicken-fajitas/

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

    cheers!

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