Baked Green Chili Fajita's
Miz Helen's Kitchen
Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
3/4 teaspoon dried oregano
1/8 teaspoon cayenne
1 medium onion, sliced
1 jalapeno, seeded and chopped
1 small red pepper, sliced in strips
1 small green pepper, sliced in strips
1 cup stewed tomatoes, chopped
1 cup roasted green chilies, chopped
1 cup red salsa, of your choice
Directions
Put the chicken strips into a 9X13 baking dish. Pour the olive oil over the chicken and toss the chicken to coat it with the oil.
Mix the salt, chili powder, cumin, garlic powder, oregano, and cayenne together in a small bowl.
Sprinkle the dry mix all over the oiled chicken.
In a large bowl, mix the onion, jalapeno, red pepper, green pepper, stewed tomatoes, roasted green chilies, red salsa, together until mixed well.
Mix the vegetables with the chicken in the baking dish.
Bake at 400 degrees uncovered 25 minutes, until the chicken is cooked through and the vegetables are tender.
Serving with Pico de Gallo
Enjoy!