Chicken Fajita Bake
Can’t get enough of chicken fajitas? Then I have a recipe for you!
This chicken fajita bake is a new spin on chicken fajitas.
All the fajita flavors are there – grilled onions, peppers, chicken, garlic, cheese, sour cream – but instead of serving them traditionally, the fajitas are served casserole-style.
It’s a hearty, crowd-pleasing recipe. Serve it with tortilla chips on the side or with flour or corn tortillas.
Treat your family tonight with this Mexican restaurant favorite!
About The Recipe: Chicken Fajita Bake
This dish is full of flavor – thanks to the traditional fajita ingredients and the sauce that brings the whole dish together.
The chicken, peppers, and onions are all prepared fajita-style in the oven. (Hint: Learn how to do this properly and you can enjoy restaurant-comparable fajitas at home any time!)
Then, the cooked chicken and veggies are mixed with a delectable sauce. The dish is topped with cheese and baked until hot and bubbly.
The sauce is made up of three simple ingredients:
- Sour cream
- Dorothy Lynch Dressing & Condiment
These three ingredients add creaminess, spice, a hint of sour, and a hint of sweetness.
Dorothy Lynch Dressing & Condiment is a versatile sweet and tangy sauce that can be used in so many dishes. I always have a bottle or two on hand to use on salads, in sauces, and in a wide variety of recipes:
- Shrimp po’boy sandwiches
- Peanut ramen salad
- Grilled club sandwiches
- Breakfast croquettes
- Game day pulled pork nachos
- Mexican ground beef skillet
- Sheet pan orange chicken and veggies
- Chicken broccoli hotdish
- Spinach tomato tortellini soup
- And more recipes are available at dorothylynch.com
Dorothy Lynch Dressing & Condiment is available in Home Style or Light & Lean – both varieties are gluten free.
It’s made in the Midwest and can be purchased at many locally-owned Nebraska shops and select grocery stores, including Walmart and Hy-Vee. You can also purchase it online.
Do your pantry a favor and stock up on this delicious sauce, so you can make chicken fajita bake and other simple dishes for busy weeknight meals.
- 3 boneless, skinless chicken breasts
- 3 tablespoons taco seasoning
- 1 large yellow onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1/3 cup sour cream
- 1/3 cup red tomato salsa
- 1/3 cup Dorothy Lynch Dressing & Condiment
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- Chopped cilantro, for topping
- Bake chicken: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Use a meat tenderizer to pound the chicken breasts, focusing on the thicker areas. Aim for even thickness. Then, using a fork, prick each chicken breast several times. Drizzle chicken breasts with olive oil. Rub with 2 tablespoons of taco seasoning. Bake for 15-18 minutes, until the internal temperature reaches 165 degrees F. Place under broiler for 30 seconds to 1 minute to char. Set aside.
- Prepare veggies: Remove stems and seeds from bell peppers. Cut each in half, then slice into thin pieces. Cut ends off onion, cut in half, and thinly slice. Place peppers and onion on a large baking sheet. Drizzle with olive oil, sprinkle with taco seasoning, and season with salt. Bake in 425 degrees F oven for 15 minutes, until veggies are cooked. Place under broiler for 30 seconds to 1 minute to char. Set aside.
- Prepare dish: Shred chicken using two forks or a meat shredder. Place chicken, veggies, sour cream, salsa, Dorothy Lynch Dressing & Condiment, and garlic powder in a mixing bowl. Stir to combine. Place mixture in an 8x8 baking dish. Top with cheddar cheese.
- Bake at 400 degrees F for 15 minutes, until hot and cheese is melted. Top with chopped cilantro. Serve with tortilla chips or tortilla shells on the side.