12″ dutch oven2 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
2 medium onion, sliced
I used the one with a mix of red, yellow and green peppers cleaned and sliced (or for convenience, you can use 1 package of mixed frozen peppers)
2 Tbs. olive oil
1 Tbs. chili powder
2 1/2 tsp. cumin
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillasIn a 12″ dutch oven, I layered the vegetables, then added the chicken. In a small bowl mix and combine the oil and spices. Drizzle the mixture over the chicken and toss to coat. Then I added tomatoes, chilies and peppers. Bake at 350° for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Serves about 8. Printable Copy of Baked Dutch Oven Fajitas
My recipe was adapted from the Dutch Madness Blog
Health precaution: Please be sure to wash all areas and utensils after preparing chicken with hot soapy water to prevent cross contamination and salmonella bacteria. Wash hands often before handling vegetables
Health Note: I like the idea of using my own spiced as mixes are usually high in sodium.
What is your favorite salsa for chips or as a garnish, bottled or homemade?
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