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.
Why I love this recipe
These sheet pan fajitas are ready in just 30 minutes. 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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Simple Ingredients
(amounts are listed in the recipe card at the bottom of the post)
onion
red bell peppers
green bell peppers
cooking oil
boneless skinless chicken breast
dried cilantro
dried oregano
chili powder
salt
garlic powder
ground cumin
lime juice
restaurant-style tortilla chips
Monterey Jack cheese
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.
Equipment needed for this recipe
How to make Chicken Fajita Tray Bake
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.
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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. It's ready in just 30 minutes.
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 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.
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:
6Serving Size:
1Amount Per Serving: Calories: 670Total Fat: 41gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 136mgSodium: 1004mgCarbohydrates: 32gFiber: 3gSugar: 4gProtein: 44g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. Here you will find easy recipes, some are quick recipes, recipes that take very little effort, or recipes that have few ingredients. I’m Zona and I’m an at-home cook. I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other website Zona Cooks which serves 2.