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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. Ready in just 30 minutes!

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.

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

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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.

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

Step 3 – Cut the raw chicken into bite-sized pieces or small strips.

chicken on a cutting board.

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.

bell peppers and onions tossed with seasoning in a bowl.

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.

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

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.

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

Step 10 – 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.

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.

tortilla chips spread on a parchment lined baking sheet.

Step 12 – Top the chips with the chicken fajita mixture and the shredded Monterey Jack cheese.

chicken fajita chips and cheese on a baking sheet.

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.

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

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

What toppings go on Sheet Pan Chicken Fajitas?

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

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Yield: Serves 6

Chicken Fajita Tray Bake

Chicken Fajita Tray Bake on a baking sheet.

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.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 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

  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 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 Information:

Yield:

6

Serving Size:

1

Amount 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.

Did you make this recipe?

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Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

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

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