Sheet Pan Chicken Fajitas

Sometimes the hardest part of writing a blog post is the intro. Thinking of something catchy to grab the reader’s attention to keep reading. I was having that exact problem for this blog post. I was trying to think of something catchy about how sheet pan dinners were becoming a go-to for me, but, I just couldn’t come up with anything. So I will just say, if you are thinking of making chicken tacos, this is a quick and easy way to make the filling. Hopefully that got you!

I began by slicing three bell peppers, an onion and chicken breast into strips. I then combined them all in a large bowl and sprinkled it with a spice mixture of chili powder, cumin, paprika, coriander and salt and pepper. Next I drizzled everything with olive oil and gave it a good toss. I then transferred the mixture to a rimmed baking sheet that I lined with aluminum foil.

I then baked it in a 400 F preheated oven for about 25 minutes.

Ideally at this point, while the chicken fajita mixture is still hot, it would be the perfect time to make tacos or fajitas with it, but, I made this as prep for the upcoming week’s dinner. So, after letting it cool to room temperature I placed it an airtight container and refrigerated it. The following evening I heated up some of it up and made tacos with it. And I am happy to say that it heated up well.

 

Sheet Pan Chicken Fajitas

Ingredients:

Fajita Seasoning:

2 teaspoons chili powder

1 1/2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon coriander

Salt and black pepper

Fajita Filling:

1 1/2 lbs. boneless chicken breast, sliced into thin strips

3 bell pepper (1 of each – red, green & yellow), sliced into strips

1 medium yellow onion, sliced into strips

2 garlic cloves, minced

3 tablespoons olive oil

For serving:

Taco size flour tortillas

Lime wedges

Sour cream

Guacamole

Salsa

Cheese

 

Directions:

Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil and set aside.

In a small bowl combine the ingredients for the fajita seasoning and set aside.

In a large bowl combine the chicken, peppers, onion and garlic. Sprinkle with the fajita season and the drizzle with the olive oil. Toss everything together and then transfer to the prepared baking sheet. Spreading everything in an even layer.

Cook in the preheated oven for 18-25 minutes, tossing everything at the halfway point.

To serve, wrap the tortillas in aluminum foil and heat in the oven for five minutes. Drizzle lime juice over the fajita filling and season with salt to taste. Tossing everything to coat.

Serve the filling warm in the warm tortillas with your desired topping.

Recipe from Cooking Classy

Slow Cooker Sunday: Corn & Bean Enchilada Bake

You may have noticed that I haven’t been posting as many Slow Cooker Sunday recipes. It’s for a few reasons, one of them, I am running low on recipes. Quite a few of the recipes I have shared have been from this cookbook. While I haven’t tried them all, there are some dessert recipes I would like to try, I have tried those that sounded most appealing to me. Another reason, a lot of the recipes I come across are usually for 6- 10 servings, great if you are cooking for 2 or more people, but, since I cook for just myself that’s way too many leftovers. Don’t get me wrong, I love leftovers (especially since it means I don’t have to cook everyday),but, after eating the same thing for lunch & dinner after two or three days it just doesn’t taste the same by the 5th or 6th time eating it. And yes, I could start working on creating my own recipes, but, I am more comfortable creating recipes for stovetop and oven cooking. So, I did some research and came across the answer, a slow cooker cookbook with recipes geared towards 2 people. No more leftovers for days and days and days.

There’s a little bit of everything in this cookbook. A section on poultry, beef, breakfast, desserts and even seafood. Although, I always avoid making seafood in my slow cooker. I feel like since seafood cooks fast enough there’s no reason to slow cook it. Also, seafood odors can linger and cooking it in a slow cooker for hours on end may not be that delightful. So, I am geared with a new cookbook and ready to start using my smaller slow cooker to whip up some delicious meals that won’t be lasting me days on end.

First up, I made a Corn and Bean Enchilada Bake.

In a medium bowl I combined a chopped tomato, chopped onion, minced garlic, a minced jalapeno pepper, a can of black beans and corn.

After spraying the insert of my slow cooker with cooking spray I layered the ingredients for the enchilada.

I poured salsa verde in the bottom of the slow cooker. While the cookbook does include a recipe for homemade salsa verde I decided to go the easier route and used store bought. I then topped the salsa with 3 corn tortillas, overlapping them. I poured half of the bean mixture over the tortillas and topped it with more salsa verde and finally shredded cheese. I repeated the layers once more and then covered the slow cooker and set it to cook on low for 6 hours.

After the six hours the cheese had melted and the tortillas were soft. And I had the perfect sized meal for 2 lunches and 1 dinner.

Corn and Bean Enchilada Bake

Ingredients:

1 yellow onion, chopped

1 jalapeno pepper, minced

1 large tomato, seeded and chopped

3 garlic cloves, minced

1 14oz. can black beans, drained and rinsed

1 8.5oz. can yellow sweet corn

1 1/4 cups salsa verde

6 corn tortillas, taco style

2/3 cup Mexican blend shredded cheese

 

Directions:

In a medium bowl combine the first 6 ingredients.

Spray the insert of a slow cooker with cooking spray.

Pour 1/3 cup of salsa verde in the bottom of the slow cooker.

Place three of the tortillas in the slow cooker overlapping them. Pour half of the bean mixture over the tortillas and the top with half of the remaining salsa and half of the cheese. Repeat the layers, ending with the cheese.

Cover and cook on low for 6 hours.

Recipe from The Complete Slow Cooking for Two Cookbook