baked chicken fajitas and spicy corn dip

I know when we get together with family, there will be no shortage of great food and awesome new recipes to add to my list of favorites!  We’ve been traveling and enjoying lots of good times with family as we celebrate graduations, Father’s Day, and just time together as a family!  I am so excited to share some new recipes with you all!  We had these on separate occasions, in separate states, but I think they would go great together!

First, I will quote my niece when she said “Why don’t we make our fajitas like this?” My thoughts exactly.  I love make ahead meals and I love that it can be put it the oven too!
Baked Chicken Fajitas

Ingredients:

2 lb. boneless, skinless chicken breasts

1 packet taco seasoning

1 small onion, sliced

3 bell peppers, sliced

2 TBL oil

3/4 cup shredded Colby Jack cheese

8 tortilla shells

Toppings:

Sour cream

Salsa

Avocado slices

Sliced green onions

Slice the chicken breasts into thin strips. Place them on the bottom of greased 9 x 13 pan. Sprinkle half of the taco seasoning over the chicken strips.  Layer the onions and peppers on top of chicken slices. Mix remaining taco seasoning with oil and drizzle over the top of vegetable mixture. Evenly spread cheese on top.  Bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve with soft tortilla shells and toppings listed above!

This is a great meal to throw together quickly and it can be doubled to serve a crowd! I also have a great side to serve with the fajitas, because who doesn’t love tortilla chips with a great dip!

Spicy Corn Dip

Ingredients

1 cup sour cream

1 cup mayonnaise

2 cans Mexican corn

2 green onions chopped small

2 jalapenos, seeded and chopped

1 lb. shredded Mexican blend cheese

1/2 tsp. garlic powder

Mix together all ingredients in a bowl and serve cold with tortilla chips.

We loved both of these recipes, and I can’t wait to serve them together next time we have friends or family over for dinner!