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Simple Oven Baked Chicken Fajitas

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I always think it is good to know more than one way to cook a dish. Now people usually grill or cook fajitas on a stove top. However, I have tried them in the slow cooker before. So when I saw this recipe for OVEN BAKED chicken fajitas, I had to try it.

I prefer to eat fajitas cooked on the grill or stove top. However, sometimes a different cooking method is more convenient. I must say I did like the oven method over the crock pot method. The veggies stay crisp. 

Close up of Oven Baked Chicken Fajitas on a white platter with tortillas, cheese, guacamole, and sour cream

It was nice to be able to put it all together and toss it in the oven and leave. I could then get other things done. Nothing beats the crispness that you get on the meat like a grill or stove top. But this was still yummy.

  • BONELESS SKINLESS CHICKEN BREASTS
  • VEGETABLE OIL
  • CHILI POWDER
  • CUMIN
  • GARLIC POWDER
  • DRIED OREGANO
  • SALT
  • RO*TEL – THIS IS CANNED TOMATOES WITH GREEN CHILES
  • ONION
  • BELL PEPPER
  • TORTILLAS
  • OPTIONAL TOPPINGS SUCH AS SHREDDED CHEESE, SOUR CREAM, GUACAMOLE, SALSA, CILANTRO, AVOCADO, OR LIMES
uncooked seasoned chicken with peppers and onions on a sheet pan for fajitas

Place chicken strips in a greased 13×9 baking dish or foil lined baking sheet. I prefer the baking sheet now. It seems to turn out less watery when I use the baking sheet.

In a small bowl, mix the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Then drizzle the mixture over the chicken and toss to coat.

Next add the canned tomatoes, sliced bell pepper, and onions to the pan and stir to combine.

cooked seasoned chicken with peppers and onions on a sheet pan for fajitas

Now bake it uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. You will love how moist and tender the chicken is. Plus, the veggies are the perfect amount of crispness. It’s a great addition to your sheet-pan meals!

Oven Baked Chicken Fajitas on a white platter with tortillas, cheese, guacamole, and sour cream

How do I prevent the chicken from drying out in the oven? To prevent the chicken from drying out, make sure not to overcook it. Check for doneness by inserting a meat thermometer into the thickest part of the chicken. It should read 165 degrees when fully cooked.

Can I use a different seasoning blend for the chicken fajitas recipe? Yes, you can customize the seasoning blend to suit your taste preferences. You can even use store-bought fajita seasoning mix. I personally love the flavor combination of spices in the recipe.

Can I use a different type of meat instead of chicken? Yes, you can use steak, shrimp, or tofu as alternatives to chicken in this recipe. Adjust the cooking time accordingly depending on the protein you choose.

Can I make these fajitas gluten-free? Yes, this recipe is naturally gluten-free. Just use corn tortillas instead of flour tortillas.

How do I store leftovers? Store any leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

Oven Baked Chicken Fajitas on a platter with tortillas, cheese, guacamole, and sour cream

Oven Baked Chicken Fajitas

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 12
Calories 170 kcal

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 15 oz can diced tomatoes with green chilies (Ro*tel), drained
  • 1 medium onion sliced
  • 1 large bell pepper seeded and sliced (I use half a green and half a red)
  • 12 flour tortillas
  • Toppings such as cheese sour cream, and guacamole – if desired

Instructions
 

  • Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish or foil lined baking sheet. I prefer the baking sheet now.
  • In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  • Drizzle the spice mixture over the chicken and stir to coat.
  • Next add the tomatoes, peppers, and onions to the pan and stir to combine.
  • Bake uncovered for 20-25 minutes or until you cook the chicken through and the vegetables are tender. Serve on tortillas with desired toppings.

Nutrition

Serving: 1 serving | Calories: 170kcal | Carbohydrates: 18g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 324mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg
Keyword baked fajitas, chicken fajitas, fajitas
Tried this recipe?Let us know how it was!

Recipe adapted from Eatin’ On the Cheap.

Seasoned chicken onions and peppers in a baking dish for oven baked fajitas

This is the original photo from this post when it was first posted in December 2011.

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124 Comments

  1. I’ve been making this recipe since 2012 and it is loved by so many of my friends and family. It’s a staple in our house and my go-to for meal trains (I send it with tortillas, cheese, sour cream, Ben’s Original Ready Rice and some Crumbl cookies). I don’t make any adjustments or substitutions besides the cooking time- I usually do a little more than 30 mins. Thank you for such a delicious, easy recipe!

  2. I do not like the soggy crockpot versions so this sounds perfect! Bonus that I don’t have to stand over the stove cooking since it’s done in the oven!

  3. I am just starting to master stovetop and now you throw in Oven Baked! I love it! Plus the crockpot always feels like a hassle to get out, so I’m trying this out and saved the recipe!

    PS. The photos are super helpful, Thanks!
    -Andrew

  4. I made this last night for the first time, but it won’t be the last. The prep time was simple and putting the dish together was so easy. My daughter and I both loved it. She said it is a keeper and she is right. So much nicer than standing by the stove making sure the chicken is cooked through. I used chicken tenderloins and baked it about 30 minutes, the chicken was done and the flavors were wonderful. Thanks for a great simple recipe Real Mom!!!! It is a 5 star easy dinner!!1

  5. This+is+a+very+good+recipe+and+it+is+easy+and+delicious.++I+made+some+changes+because+I+did+not+have+Rotel.+I+used+diced+tomatoes+seasoned+with+garlic,+basil+and+oregano+and+diced+green+chili,+draining+both+of+all+liquid.+I+marinated+the+chicken+breast+in+liquid+amino+overnight+and+seared+it+in+4+heart+Ghee+butter+(California+garlic).++I+will+make+this+again+the+same+way.+Very+pleased.

  6. This chicken fajitas looks so delicious that i cannot takes my eyes off. Wonderful work! Hats off 🙂

  7. This Chicken Fajitas looks so delicious that i can not hold my nose to scent it 🙂 Lucky me that you provided the recipe for this amazing Chicken Fajitas. Thanks for sharing and keep it up.
    Best wishes,
    Venessa

  8. Thanks for the recipe. Its simple and attractive to me at least. I have no doubt on preparing this with no difficulties. I’m new in kitchen you know!!!

  9. Thank you so much. Your blog is so useful and informative.I love to visit your blog and follow your recipe on regular basis. All recipes tried by me came out well…Thank you so much…:-)
    Please suggest me more of south Indian Gestational Diabetes Recipes to control my GDM.
    Awaiting your reply….

  10. Needs roughly 50-75% more more salt, but still good (1/4 tsp is not enough for 1lb of chicken, let alone a casserole full of veggies.)

  11. This recipe is quick easy and delicious! I have also made this ahead of time and put it in the freezer. My family request this often. I highly recommend it.

    1. Do you freeze it raw or cooked? I’m hoping that I can freeze it raw, and then cook straight from frozen in the oven. Do you think that’s possible?

  12. I recently made this recipe as an appetizer (doubled it ) for 9 weekend guests. I served it w/ white corn tortillas, sour cream, and chopped avocados. Everyone loved it. My only variation was halving the amount of cumin simply because I’m not a huge fan of cumin, but then that’s my taste preference. (This cumin comment is not meant to be a criticism of the recipe.) Next time I make this I might add some drained canned black beans midway through the cooking cycle. Great, easy dish. Highly recommend!

    1. I use fresh Roma tomatoes instead of canned to reduce the fluid. I also add a can of diced green chilies (Ortega style) if I have them.
      If I have shrimp I will add them the last 5-6 minutes.
      These are also good vegetarian. Amp up the peppers and onions and add meaty mushrooms!

      1. There are vegan “chicken strips” that are on. The market now that are excellent to cook with. GardenBurger makes them, and I use them for lots of things.

  13. I put this over quinoa instead of using tortillas. When it was finished cooking I added avocado, black beans, and corn. It was yummy!

  14. Have made this so many times since seeing it 6 months ago. It’s evey so easy and good. I didn’t change a thing except to add maybe another half red pepper. And I do think I’ll try it with shrimp since reading these reviews.

  15. Question: We absolutely love these fajitas (have made them many times now!), but want to serve the dish for an upcoming dinner party, and are worried that it would be too messy for people using their hands as we do, dripping tortillas and all that. Do you think there’s a way to make this and use it within an enchilada or other fork & knife entrée type of recipe? I hope to do it this coming weekend, so hope to hear back!
    Thanks so much.

    1. The concept of this dish is o.k. but some changes need to be made. First, the chicken breasts need to be cut into strips and then marinated at least 24 hours in the refrigerator before cooking. If you have a way to vacuum seal the chicken with the marinade it will be even better. After it has marinated the 24 hours then remove from the marinade coat with the spices in the recipe and coat the chicken with olive oil. Place in a large cast iron skillet with high heat and sear the chicken until done. The vegetables shouldn’t be added until the chicken is done and then should only be left cooking until they are slightly tender. You want them to be crisp. Freshly made Guacamole made with fresh avacado, cilantro, onion, pistachios, freshly diced tomato, garlic, cumin, cayenne or other pepper if you want heat, freshly squeezed lime juice, sea salt, sugar all blended in a food processor right before you serve. You can get large flour tortilla shells and steam them beforehand.

      1. First, she does say to cut the chicken into strips. Second, the recipe is great on it’s on. She wasnt going for restaurant style fajitas. I did mix everything ahead of time using HER directions and let it sit in the refrigerator to get more flavor absorbed. This is a great recipe. The vegetables do not get soggy .

      2. Stacey, I could not agree more. One of the beauties of this recipe is the simplicity and ease of preparation and cooking.

      3. Michael’s idea sounds awesome when there is time, though. Thanks for the input. Not very practical for every day cooking with a busy family.

  16. Great recipe. I doubled the peppers and used a sweet onion. I also cubed my chicken and coated it with the oil and seasonings. Then assembled everything else. The chicken was cooked and veggies still had a little crunch. This dish was perfect for my kids and my veggie loving husband. Thanks!

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  18. I usually don’t leave comments on recipes. BUT this was a quick, easy, and GOOD recipe. I will definitely add this into my meal rotation!

  19. OH MY!!! this recipe is soooo good !!!! Since my husband got his first bite, he kept saying… wow so amazing!! he is super picky with his foods, and at the end he said.. my new favorite food!
    Thank you for an amazing and easy recipe, this is a keeper for sure!

  20. This recipe is amazing! I used Tyson boneless chicken tenderloins. Put in frozen and stil came out amazing and very tender. Making for company later
    this week too.

  21. These were AWESOME! I doubled the spice mixture put half on the chicken then the other half once all the veggies were in. I also added more peppers. It was SO good!!!

  22. I did change this up because I didn’t have all the correct items on hand but still it was so amazing. I cut back shade on the cumin,and since i didn’t have rotel i used El Pato (Mexican Hot Style) sauce and no green peppers. Wrapped it up in Jalapeno tortillas and topped with chipotle Velveeta shreds and sour cream. Freaking mouth watering! Made a fajita pizza with leftover chicken. Going to be going into my recipe files — thanks for the great recipe!

  23. This was so easy and the best fajitas I’ve ever made! I cooked the fajitas at 400 degrees for 25 minutes. The chicken was moist and thoroughly cooked and the veggies were the perfect consistency and the edges has jut started to brown. I topped the fajitas once they were cooked with corn, black beans, nonfat Greek yogurt, Mexican rice and a touch of shredded cheddar cheese. I plan on making this weekly, great recipe!

  24. Hi! I have been working on pre freezed meals for the week. I was wondering if I could do this with this recipe? If I can would I pre bake it and freeze it, heat it up when ready to eat or should I just pre cut the veggies add swans into the bag and freeze them in cooked?
    Thanks.

  25. Made these last night- doubled the peppers, onions and spice mix, also used chicken thighs (personal preference). Baked for about 40 minutes at 400, after 15 minutes of smelling them I was going crazy! Used pepperjack cheese, shredded, (although it didn’t need it!) Great recipe- will make again!

  26. Fabulous. I cooked at 425 for 30 min. Took the chicken out and cooked the veggies so there wasn’t so much juice for 20 more min. Then stirred the chicken back in. Served with Greek plain yogurt, shredded sharp cheddar, small flour tortillas and avocado slices. My hubby is raving. Thank you!

  27. Great recipe. My only adaptations were to spray the pan with Pam, then put in veggies, including mushrooms and chicken strips and spray more Pam on top. Then I sprinkled the spices and tossed it by hand to coat all pieces and covered the pan with tinfoil and baked covered at 400 for 25min. My chicken and veggies came out perfect.

  28. Loved this, I made it for my family,,it turned out so yummy!! Now I’m sharing it with friends. Thank you for posting this wonderful easy babe recepi.

  29. I love this recipe and have made it twice for my family. We love it and it is so easy! The one thing I do is drain the Rotel. I bake for 30 minutes uncovered and everything comes out perfectly. I slice the chicken pretty thin so it all cooks the same amount of time. Thanks for sharing this recipe! It is now in my regular meal rotation.

  30. I love this recipe and have made it twice for my family. We love it and it is so easy! The one thing I do is drain the Rotel. I bake for 30 minutes uncovered and everything comes out perfectly. I slice the chicken pretty thin so it all cooks the same amount of time. Thanks for sharing this recipe! It is now in my regular meal rotation.

  31. We put frozen chicken breasts on the grill all the time. They are fine. They are way more juicy than the thawed ones.

  32. I used drumstick meat, full teaspoons of both garlic powder and seasoned salt, then covered at 350 for 35 minutes. It was perfect

  33. I used drumstick meat, full teaspoons of both garlic powder and seasoned salt, then covered at 350 for 35 minutes. It was perfect

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  35. NEVER cook frozen chicken unless you’re doing it in the crock pot, and even then it’s a little iffy! Always make sure your chicken is thawed. Chicken needs to be cooked to a certain temperature to be considered safe and it’s very difficult to do that from frozen. Not to mention by the time the chicken was cooked through, the veggies would be so overcooked you’d be able to draw pictures with them. Thawing chicken is so easy that there’s no reason not to do it.

    1. We put frozen chicken breasts on the grill all the time. They are fine. They are way more juicy than the thawed ones.

  36. NEVER cook frozen chicken unless you’re doing it in the crock pot, and even then it’s a little iffy! Always make sure your chicken is thawed. Chicken needs to be cooked to a certain temperature to be considered safe and it’s very difficult to do that from frozen. Not to mention by the time the chicken was cooked through, the veggies would be so overcooked you’d be able to draw pictures with them. Thawing chicken is so easy that there’s no reason not to do it.

  37. I tried this to the letter. The specified time and temp does not allow the chicken to cook. Even after allowing more time to cook the chicken, I wouldn’t recommend this to friends. It was okay, but I didn’t save leftovers.

  38. Made this tonight – left out the can of tomatoes b/c I thought I had a can in the house and didn’t. They were still fabulous! Will definitely be making again!

  39. I have made this twice. It’s delicious, but 25 minutes at 400 leaves me with undercooked chicken, almost raw in some spots. The chicken is out of the fridge, so it’s not a defrosting issue. Also, even with drained Rotel it ends up very watery. Ideas? I’m thinking higher temperature, longer cooking time next time. Maybe 450.

  40. If I were to cook the chicken 20 minutes longer than the recipe says would the veggie’s end up overcooked? I’m very picky with my chicken and always cook mine a little longer than recipes call for. I’m new to the housewife cooking thing so I like to ask away and learn as much as I can. If anyone has an answer for me I would greatly appreciate it. I def wanna give this recipe a try I love a whole meal in one dish plus it sounds amazing.
    🙂

  41. I made this tonight and it was delicious!! My super picky hubby loved it and has already claimed the leftovers for his self tomo… Thanks for posting this recipe! I followed your directions but used steak instead of chicken….. Definately adding this to my regular meal planning list!!

  42. I keep meaning to leave a comment here, since I found the recipe a couple of months ago on Pinterest. I make this at least twice a month, if not more. It’s fantastic! Thanks for sharing!

  43. I keep meaning to leave a comment here, since I found the recipe a couple of months ago on Pinterest. I make this at least twice a month, if not more. It’s fantastic! Thanks for sharing!

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  45. I made this for dinner last night and it was awesome. I substituted 1/2 tsp of chili power for chipotle powder for a little more smokey flavor and added mushrooms, just ’cause. Topped with some sour cream and cheese, this made for a filling supper! Had this again the next day, only made it into a pizza! I brushed a little olive oil on both sides, spread a tablespoon of BBQ sauce (I used beer and chipotle flavor, YUM) on the top. Then chopped up the fajita stuff into much smaller pieces, spread on bread, sprinkle some grated cheese and bake for 10-15 min at 425, on a cookie sheet with a silpat. Dollop on a little sour cream and eat. So freaking good. Thank you for this, it is going to be a regular feature in our house from now on. This could also be a good prepare and freeze meals that you just thaw and bake, I think I will keep more than a few bags of this on hand.

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  47. I’m a novice cook to say the least; could I do this using frozen chicken? If yes, would I need to alter anything such as cooking time? Can’t wait to make this!

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  51. Made these tonight for dinner and it was delicious ! It was a bit watery from the tomatoes, but I didn’t mind since it made the chicken really moist. I will be making this again soon !

  52. I made these about a month ago and loved them! I’ve made them about 2 times since then. It is already becoming one of my go-to recipes. So easy and delicious! Thanks!

  53. I’ve made this recipe twice so far… The first time, I made it exactly as written, and the second time I used a little less chili powder. It took closer to 40 minutes for my chicken to be cooked through, but I am extra cautious about chicken. My family LOVES this, and when I made it this Friday, I was asked to make it again within the next week. Thanks for the great recipe!!

  54. Made this last night. My daughter, husband and I all loved this. I’m going to double the recipe when the other kids come home from school, because I’m sure it will be a hit! Love the fact it tastes this good with so little time put into making it.

  55. Making this AGAIN after much hinting from my husband, he’s not big on spicy stuff but this is just right I use mild Rotel and so it’s not too spicy for him or our 4 yr old. I love how easy this recipe is but tastes like I spent forever on it 🙂

  56. This was amazing and I loved not having to stand over the stove! I used a 9×9 pan. Added my chicken, bell peppers and onion and some minced garlic. I used about 2 tbsp of oil mixed with a fajita packet for the seasoning as i did not have all of these on hand. Before cooking I squeezed almost half a lime to my dish. Cooked for about 30 min at 350 and it came out perfect! Topped again with some fresh lime, Made with rice and topped with clinatro….. amazing!!

    1. Did the same. Used a taco season packet I had on hand. Only used about 4tbsp of the packet, drained the tomatos, add fresh lime juice, and added fresh garlic. Was fantastic!!

  57. This was amazing and I loved not having to stand over the stove! I used a 9×9 pan. Added my chicken, bell peppers and onion and some minced garlic. I used about 2 tbsp of oil mixed with a fajita packet for the seasoning as i did not have all of these on hand. Before cooking I squeezed almost half a lime to my dish. Cooked for about 30 min at 350 and it came out perfect! Topped again with some fresh lime, Made with rice and topped with clinatro….. amazing!!

    1. Did the same. Used a taco season packet I had on hand. Only used about 4tbsp of the packet, drained the tomatos, add fresh lime juice, and added fresh garlic. Was fantastic!!

  58. We made this tonight and it is DELISH!
    We put in more salt and almost doubled the veggies (tossed in some sliced portabello mushrooms, too). I didn’t read the reviews before making it which is strange because I normally do. I would definately drain the tomatoes with chiles next time. I attempted to scoop out some of the liquid in the last five minutes of cooking. Next time we’ll probably throw some shrimp in there, too!!

  59. We made this tonight and it is DELISH!
    We put in more salt and almost doubled the veggies (tossed in some sliced portabello mushrooms, too). I didn’t read the reviews before making it which is strange because I normally do. I would definately drain the tomatoes with chiles next time. I attempted to scoop out some of the liquid in the last five minutes of cooking. Next time we’ll probably throw some shrimp in there, too!!

  60. Made this tonight and it was delicious; my husband and I loved the spices. Only problem – after 20 minutes uncovered my chicken was cooked perfectly and my veggies were practically raw still (not a total deterent for us with bell peppers, but I’m not a fan of raw onion). I pulled the veggies into a bowl, covered with saran wrap and popped them in the microwave for 3 minutes to steam and they were perfect after that. I’m curious what others may have done differently that their veggies turned out.

    1. Hi , Kate .. I have done this recipe several times but cover it with foil..i also cook it a bit longer and when done my veggies are cook and not raw. Hope this helps

  61. Made this tonight and it was delicious; my husband and I loved the spices. Only problem – after 20 minutes uncovered my chicken was cooked perfectly and my veggies were practically raw still (not a total deterent for us with bell peppers, but I’m not a fan of raw onion). I pulled the veggies into a bowl, covered with saran wrap and popped them in the microwave for 3 minutes to steam and they were perfect after that. I’m curious what others may have done differently that their veggies turned out.

    1. Hi , Kate .. I have done this recipe several times but cover it with foil..i also cook it a bit longer and when done my veggies are cook and not raw. Hope this helps

  62. Made this for dinner and the house smells soooo good!!! Some changes I made was to buy the diced tomatoes and chilies separate to have a milder version. I also think you should drain them. I would add less chili powder and more salt and garlic. Need to adjust the spices for children, although the combination has a wonderful flavor and aroma!! I found this bake version makes the onion and peppers on top just right out of the oven!!! Severed it with cheese, lettuce, black olives and guac!!! Gluten free tortillas are delish!!!

  63. They were good! My husband doesn’t like tomatoes,so I actually left out the tomatoes with the chilies,and kept the peppers and onions…better spices than the packet. And house was smelling wonderful too 🙂

  64. I made these for my dinner yesterday and they were a HIT! I served them with some tortillas and homemade salsa and guac – everyone loved them! Thanks for an awesome recipe – I will definitely be making them again soon!

  65. I tried this and is was very good, but since I’m not a big fan of Cumin the next time I make it I will reduce the Cumin. I also made it diabetic friendly by not using the flour tortillas and added the cheese. DH enjoyed it also.

    1. Have you tried carb balance tortillas from Mission? When I had gestational diabetes these helped. Plus we find the tortillas to be way more soft than traditional. In Alaska I have found them at Fred Meyer which is also known as Kroger in other states. Walmart only has the flour ones which are alright but we prefer the wheat. My hubby loves ’em too.

  66. I made this tonight and it was delicious and so easy! Instead of the individual spices I used a packet of fajita seasoning. Will be making this again:)

  67. I made this tonight, and it turned out great! Thanks for the recipe 🙂 It was super easy to make, and I’ll def use this recipe again. Found your site via Pinterest.

  68. This was great! Have made it several times and everyone loves it. I enjoy the ease of the recipe…no standing over the stove to make fajitas!

  69. I just wanted to let you know that I have made this recipe TWICE since I found it about ten days ago — my fiance and I love it! It has been the topic of many blog posts over at http://www.foodfacechomp.blogspot.com! Thank you, thank you, thank you for this incredible recipe!

  70. I wanted to freeze this meal for my freezer meal group. Will it turn out if I throw it all together and freeze it raw?

  71. I made this tonight and used 1 can of diced tomatoes and 1 can of chiles. I drained both of the them before adding. I also squeezed the juice from quarter of a lime into the mixture. It came out just right and wasn’t watery at all.=)

  72. Fixed this for dinner tonight and was really good…Thanks so much for this great recipe, I will be fixing this again…

  73. Step 4 says “add tomatoes, chilies, . ..”. Are we supposed to add a can of diced green chilies as well as the tomatoes with chilies or is this just a typo (there are no green chilies listed in the ingredients)/ Thanks-planning on making this tonight ; )

  74. Just stopping in to say this was crazy good. My picky, picky 7 year old ate two helpings of it. I’m flabbergasted, to say the least. I kind of wish I had been recording it lol
    Fantastic recipe. Thanks for sharing it. =)

  75. I liked it but mine turned out extremely watery. I tried to thicken it with some cornstarch-water but it just masked the flavor. I used real tomatoes instead of canned-could that have anything to do with it?

    1. I made this with chicken and shrimp (separately) and they both turned out great! Not sure if you already have the answer but I just saw your post! 🙂

  76. I made this for supper tonight and we enjoyed it BUT I thought it needed more salt. It was hard to taste any salt in it at all. I didn’t have the can of Rotel (tomatoes w/green chiles), so I used a can of fire roasted tomatoes instead.

  77. I made this for supper tonight and we enjoyed it BUT I thought it needed more salt. It was hard to taste any salt in it at all. I didn’t have the can of Rotel (tomatoes w/green chiles), so I used a can of fire roasted tomatoes instead.

  78. Thank you for the recipe. It was simple and ended up tasting great! I doubled the recipe and put the extra 1/2 in the freezer (raw) for a later meal.

  79. I made this Monday and we loved it. My husband was not crazy on the flavors of the seasonings but I loved them. I turned it into chicken quesadilla’s for the leftovers. Delish and super easy with 2 kids under 2.

  80. I do not like the soggy crockpot versions so this sounds perfect! Bonus that I don’t have to stand over the stove cooking since it’s done in the oven!