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Chicken Fajita Tray Bake

This Chicken Fajita Tray Bake is easy and delicious with tender, juicy chicken, bell peppers, onions, tortilla chips, and homemade fajita seasoning, covered in Monterey Jack cheese and baked until melted.

This recipe is ready in just 30 minutes. This dish makes a great appetizer, lunch, or an amazing dinner.

Fajitas Nachos can also be made with beef, pork, shrimp, lamb, salmon, other types of fish, or just vegetables. Cooking times will vary.

Fajita Chicken Tray Bake on a baking sheet.
Fajita Chicken Tray Bake

Popular toppings and sides include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, refried beans, and diced tomatoes.

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product affiliate links in this post.

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How to make Chicken Fajita Tray Bake:

Preheat the oven to 350 degrees F.

On a cutting board, slice the onion and bell peppers into small strips. Dice the green onion, if using.

green pepper, red pepper and onion sliced on a cutting board.

Cut the chicken into bite-sized pieces or small strips.

chicken on a cutting board.

In a large bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.

bell peppers and onions tossed with seasoning in a bowl.

Preheat a large cast iron skillet over medium high heat with the oil.

When the skillet is hot, add in the seasoned veggies.

bell peppers, onions, and seasoning cooking in a skillet.

Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.

Move the veggies to one side and add the chicken to the other half of the pan.

Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.

bell peppers, onions, chicken and seasoning cooking in a skillet.

Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.

bell peppers, onions, chicken and seasoning cooking in a skillet.

Spread the tortilla chips out in a layer on a large baking sheet lined with parchment paper or on an oven safe platter.

tortilla chips spread on a parchment lined baking sheet.

Top the chips with the chicken fajita mixture and the shredded Monterey Jack cheese.

chicken fajita chips and cheese on a baking sheet.

Bake until the cheese is melted, about 5 – 8 minutes.

Garnish the chicken nachos with the sour cream and green onion, if desired.

Chicken Fajita Traybake on a baking tray.
Chicken Fajita Traybake
Chicken Fajita Traybake on a baking tray.
Yield: Serves 6

Chicken Fajita Tray Bake

Cook Time: 25 minutes
Total Time: 25 minutes

This Chicken Fajita Tray Bake is easy and delicious with tender, juicy chicken, bell peppers, onions, tortilla chips, and homemade fajita seasoning, covered in Monterey Jack cheese and baked until melted.

Ingredients

  • 1 medium onion
  • 2 small red bell peppers
  • 2 small green bell peppers
  • 2 Tablespoons cooking oil
  • 1 pound boneless skinless chicken
  • 2 teaspoons dried cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 2 teaspoons lime juice
  • 1/2 bag restaurant style tortilla chips
  • 16 ounces shredded Monterey Jack cheese
  • Optional - Sour cream and green onion (for garnish)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. On a cutting board, slice the onion and bell peppers into small strips. Dice the green onion, if using.
  3. Cut the chicken into bite-sized pieces or small strips.
  4. In a large bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.
  5. Preheat a large cast iron skillet over medium high heat with the oil.
  6. When the skillet is hot, add in the seasoned veggies.
  7. Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.
  8. Move the veggies to one side and add the chicken to the other half of the pan.
  9. Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.
  10. Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.
  11. Spread the tortilla chips out in a layer on a large baking sheet lined with parchment paper or on an oven safe platter.
  12. Top the chips with the chicken fajita mixture and the shredded Monterey Jack cheese.
  13. Bake until the cheese is melted, about 5 - 8 minutes.
  14. Garnish the chicken nachos with the sour cream and green onion, if desired.

Notes

  • Fajitas Nachos can also be made with beef, pork, shrimp, lamb, salmon, other types of fish, or just vegetables. Cooking times will vary.
  • Popular toppings and sides include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, refried beans, and diced tomatoes.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 587Total Fat: 38gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 136mgSodium: 946mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 43g

Did you make this recipe?

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This recipe is adapted from my other website Zona Cooks which serves 2.

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