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. Ready in just 30 minutes!
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Sheet Pan Chicken Fajitas
- Pro Tips
- Recipe FAQs
- You may also enjoy
Why I love this recipe
It’s a favorite meal of ours that the whole family loves. This dish makes a great appetizer, lunch, or an amazing dinner. Our favorite toppings and sides include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, refried beans, and diced tomatoes.
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Substitutions
Fajitas Nachos can also be made with beef, pork, shrimp, lamb, salmon, other types of fish, or just vegetables. Cooking times will vary.
You can use a package of fajita seasoning mix instead of the dried cilantro, dried oregano, chili powder, salt, garlic powder, and ground cumin.
How to make Sheet Pan Chicken Fajitas
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – On a cutting board, slice the onion and bell peppers into small strips. Dice the green onion, if using.
Step 3 – Cut the raw chicken into bite-sized pieces or small strips.
Step 4 – In a large mixing bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.
Step 5 – Preheat a large cast iron skillet over medium-high heat with the oil.
Step 6 – When the skillet is hot, add in the seasoned veggies.
Step 7 – Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.
Step 8 – Move the veggies to one side and add the chicken to the other half of the pan.
Step 9 – Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.
Step 10 – Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.
Step 11 – Spread the tortilla chips out in an even layer on a large baking tray lined with parchment paper or on an oven-safe platter.
Step 12 – Top the chips with the chicken fajita mixture and the shredded Monterey Jack cheese.
Step 13 – Bake in the preheated oven until the cheese is melted, about 5 – 8 minutes.
Step 14 – Garnish the chicken nachos with sour cream and green onion, if desired.
Pro Tips
Store leftovers in an airtight container for 3-4 days in the fridge.
To reheat leftovers, bake in a 350-degree F. oven for 5-8 minutes.
Recipe FAQs
Popular toppings and sides include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, refried beans, and diced tomatoes.
You may also enjoy
- Shredded Chicken Soft Tacos
- Paprika Chicken Stroganoff
- Italian Tray Bake
- 4 Ingredient Oven-baked Pork Chops
- Chicken Ravioli Alfredo
- Chicken Broccoli Stuffing Casserole
- Easy Thai Chicken Skewers
- 5 Ingredient White Queso Dip
- Easy Chicken Taco Casserole
Chicken Fajita Tray Bake Recipe
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
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 2 teaspoons lime juice
- ½ bag of restaurant-style tortilla chips
- 16 ounces shredded Monterey Jack cheese
- Optional – Sour cream and green onion (for garnish)
Instructions
- 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.
- Cut the chicken into bite-sized pieces or small strips.
- In a large bowl, combine the sliced bell peppers, sliced onions, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.
- Preheat a large cast iron skillet over medium-high heat with the oil.
- When the skillet is hot, add in the seasoned veggies.
- 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.
- Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.
- Spread the tortilla chips out in a layer on a large baking sheet lined with parchment paper or on an oven-safe platter.
- Top the chips with the chicken fajita mixture and the shredded Monterey Jack cheese.
- Bake until the cheese is melted, about 5-8 minutes.
- Garnish the chicken nachos with 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.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other website Zona Cooks which serves 2.