Sheet Pan Fajitas (For a Crowd!)
(from Lisalouisville’s recipe box)
Prep time: 15 minutes
Cook time: 10 minutes
Categories: Entrees
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into strips
- 1 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 large yellow onion, sliced
- 2 (1-ounce) packets Old El Paso™ Fajita seasoning
- 4 tablespoons vegetable oil
- 2 (10-count) packages Old El Paso™ Flour Tortillas for Fajitas (6-inch diameter)
- Toppings: sour cream, guacamole, cilantro, lime wedges, etc.
Directions
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Preheat your oven to 425° Fahrenheit. Divide the chicken, bell peppers, and onions between two rimmed half-sheet pans.
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In a small bowl, whisk together the fajita seasoning and vegetable oil. Drizzle half of the mixture over each of the sheet pans. Toss the chicken and vegetables until well coated in seasoning.
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Place both sheet pans in the preheated oven. Roast for 10 minutes.
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Turn on the oven’s broiler. Broil the fajitas, checking and stirring every 60-90 seconds, until charred to your liking (about 3-5 minutes total).
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Serve with flour tortillas and choice of toppings.
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Notes
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If both sheet pans don’t fit on the top rack of your oven, broil the top pan first, then swap it out for the second pan. Keep an eye on the bottom pan to make sure the vegetables don’t get overcooked and soggy.
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Wrap the tortillas in foil and place in the warm oven after the fajitas are done broiling. After about 5 minutes, they should be warm and ready to eat!