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Mexajita Chicken Recipe

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This recipe for Mexajita Chicken, by , is from Sister's, Family & Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vicki (Recipe: Chef Sandra Lee)


•2 to 3 TBS canola or olive oil
•4 to 6 boneless skinless chicken breast, rinsed and patted dry
•Salt and pepper
•2 (16-ounce) cans pinto beans, undrained
•2 (10-ounce) cans Ro-tel diced tomatoes
•1 TBS low-sodium fajita seasoning

*Optional: Sautéed Onion & Pepper Garnish for Chicken
• 2 TBS canola or olive oil
• 1 bag frozen pepper stir-fry mix, thawed
• 1 TSP minced garlic
• 1 TSP fajita seasoning
Heat oil in sm. pan over medium-high heat. Sauté: pepper stir-fry mix, garlic and fajita seasoning for about 3 minutes. Serve on top of dish.

Preheat oven to 350º
Put pinto beans in the bottom of 9 X 13” baking dish, set aside.
Season chicken breasts with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Place chicken in skillet and sear about 2 minutes per side.
Remove chicken, Arrange on top of Pinto Beans.
In a small bowl, stir together Rotel diced tomatoes & fajita seasoning.
Pour the tomato mixture over the chicken and beans.
Cover with foil/lid and bake for 30 to 60 min or until bubbly.

Personal Notes:
Personal Notes:
*Searing the chicken makes the dish!




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