The Briny Lemon: Oven-Baked Chipotle Chicken Fajitas

When I make fajitas, I usually grill the meat and vegetables, whether outside or in a grill pan on the stovetop. But this time I thought I’d give baking them a try, and the chicken turned out wonderfully tender and juicy, and the peppers and onion gave the dish visual appeal as well as great flavor. And it couldn’t be easier—stir it all together and let it bake.

The “salsa” in these fajitas (which I normally serve as a fresh condiment on the side) is actually a chunky tomato sauce, kicked up with chipotle chiles and a little jalapeno. It provides a very juicy base for the meat and veggies to bake in, keeping everything moist and adding rich, smoky flavor on its own.

For grilled fajitas recipes, check out Grilled Steak Fajitas with Poblanos and Fresh Corn, Chicken Fajitas with Jalapeno Cheese Sauce, or Grilled Beef Fajitas with Guacamole and Hot Pico de Gallo.

Makes about 10 6-inch fajita wraps

Ingredients

olive oil, for oiling dish
1 15-oz can diced tomatoes, with juice
2 chipotle chiles, finely chopped
1 jalapeno chile, finely chopped
1 garlic clove, finely chopped
1 tsp chile powder
sea salt
1-1/4 lbs trimmed boneless, skinless chicken thighs, cut into thin strips
1 medium onion, sliced vertically into thin strips
1 cup sliced green bell pepper
1 cup sliced red bell pepper
1 cup sliced orange bell pepper
1/2 teaspoon dried oregano
warm, 6-inch flour tortillas, sour cream, and shredded cheddar cheese, for serving

Prepared Chicken Thighs

Fajita Vegetables

Prepared Vegetables

Preparation

Preheat the oven to 400°F. Generously oil a 13 X 9-inch baking dish.
Combine the diced tomatoes, chipotle chiles, jalapeno, garlic, and chile powder in a bowl and season with salt.
Place the chicken, onion, all bell peppers, and oregano in the baking dish. Add the tomato mixture and stir well to combine.
Bake, uncovered, until the chicken is cooked through and the vegetables are tender, 30 minutes.