Cheesy Chicken Fajita Tacos

Tacos are a homemade on a weeknight staple kind of meal. Whether you choose to have them on Tuesdays with so many others the world over – or not – tacos are tailormade for simple weeknight cooking. All you really need is a protein (which is easy enough to get marinating the night before), some veggies, cheese, and a sauce with a tortilla and you are ready to go. These Cheesy Chicken Fajita Tacos are going to seem like you spent a long time preparing but really you didn’t.

This method of baking the cheese on to the tortillas is one I like to do often (check out my recipe for Baked Beef Tacos). It is a super simple way to level up a taco, because who doesn’t love melty cheese. I like to let mine cook a little extra because we like the crispy bits on the edges. Make sure that you make the cheese fairly flat and even so that it melts all together, and doesn’t leave a big glob in the center.

I just went for a little sour cream as the “sauce” on these tacos. You could add your favorite salsa or taco sauce if you wanted a little bit more flavor or a kick of heat. If you really want to make them special you could add in guacamole or avocado slices. Only two people in our family really like avocado (one of the boys could take it or leave it), I don’t often add it in, but when I do they really love it.

For this recipe you could easily swap out the chicken for strips of flank steak or even shrimp. You will need to adjust the cooking times if you do this. The steak can be cooked the same way, just reduce the cook time by about half. If you are going for shrimp, you should let the veggies cook for about 3 minutes before you add the shrimp and then cook until the shrimp is just opaque.

Now Let’s Get Cookin’!

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Cheesy Chicken Fajita Tacos

Marinated chicken with fajita veggies on a baked cheesy tortilla

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword bell peppers, chicken tacos, chicken tenders, flour tortillas, marinated chicken, sour cream, tacos

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 15 Fajita Sized Flour Tortillas
• 3 cups Cheddar Cheese shredded
• 1 Green Bell Pepper cut into ¼inch strips
• 1 Red Bell Pepper cut into ¼inch strips
• ½ Medium White Onion cut into ¼inch strips
• 1 cup Sour Cream

For the Chicken

• 2 lbs Chicken Tenderloins halved lengthwise
• ¼ cup Oil
• 1 cup Chicken Broth
• 2 tbsp Taco Seasoning see recipe below

Get Recipe Ingredients

Instructions

• Add chicken ingredients to a zippered gallon bag. Let marinate for at least 4 hours (up to 24hrs).
• Preheat oven to 400degF.
• In a large saute pan over medium high heat, add chicken with all of the marinating liquid. Pan fry until no longer visibly pink. Add in bell peppers and onions and continue to pan fry until chicken is cooked through.
• Lay tortilla flat on a parchment paper covered baking sheets. Sprinkle cheese evenly over each one. Place in oven to bake for 8-10 minutes (until cheese is melted and slightly golden
• Put 2-3 chicken pieces and portion of veggies on each tortilla. Finish with a dollop of sour cream.

Notes