Baked Chicken Fajitas

 

I have to tell you that I DIDN'T make this in my dutch oven , but the recipe is so good and easy that I had to share.  Like the last post, this would be a great camping recipe.  You could have most of the ingredients prepped and ready to go, so dinner would be a breeze.  I served these in flour tortillas with Mexican Rice and they were a hit with everyone but my pepper hating children.  Its okay, they just picked out the peppers and ate the rest.  Enjoy!

Baked Chicken Fajitas

12" dutch oven

1 lb. boneless, skinless chicken breasts, cut into strips

1 (15 oz.) can diced tomatoes

1 (4 oz.) can diced green chilies

1 medium onion, sliced

1 bag frozen sliced bell peppers (I used the one with a mix of red, yellow and green)

2 Tbs. olive oil

1 Tbs. chili powder

2 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. salt

1/4-1/2 tsp. cayenne pepper

Warmed flour tortillas

In a 12" dutch oven, mix the chicken, tomatoes, chilies, peppers and onions.  In a small bowl, combine the oil and spices.  Drizzle the mixture over the chicken and toss to coat.  Bake at 400° for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.  Use 2 rings on top and 1 ring on the bottom.  Serves about 8.

Source:  Adapted from a Taste of Home magazine