Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

  • Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

  • Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

  • Serve the chicken and potatoes in warmed tortillas.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

395.3 calories; 22.3 g protein; 49.5 g carbohydrates; 44.8 mg cholesterol; 1234 mg sodium. Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2006
I have to agree with the others on this one. It was tasty but needed a little zip. I heeded the adviec of others and made these changes which made the recipe even better. I cut the recipe in half so note accordingly. I cubed the chicken and tossed with the cinnamon and cooked for less time about 15 min. I used a half of a jalapeno a whole garlic clove i added cayenne to the potatoes before going in the oven the whole lime a bell pepper with the onions olive oil in stead of canola and lots of cilantro right near the end. the potatoes needed a little non-stick as well but otherwise different and really a nice meal. Read More
(61)

Most helpful critical review

Rating: 3 stars
02/06/2003
This recipe was good however the Tablespoon of cinnamon is way too much - I would use maybe 1/4 to 1/2 of a tablespoon. It just made it way too spicy however it adds a good flavor. I recommend for any fajita recipe to buy a lemon and squeeze it over the chicken immediately before serving it. It gives the chicken a great taste and it is my absolute favorite thing to do with fajitas! Read More
(15)
180 Ratings
  • 5 star values: 85
  • 4 star values: 58
  • 3 star values: 22
  • 2 star values: 10
  • 1 star values: 5
Rating: 4 stars
07/14/2006
I have to agree with the others on this one. It was tasty but needed a little zip. I heeded the adviec of others and made these changes which made the recipe even better. I cut the recipe in half so note accordingly. I cubed the chicken and tossed with the cinnamon and cooked for less time about 15 min. I used a half of a jalapeno a whole garlic clove i added cayenne to the potatoes before going in the oven the whole lime a bell pepper with the onions olive oil in stead of canola and lots of cilantro right near the end. the potatoes needed a little non-stick as well but otherwise different and really a nice meal. Read More
(61)
Rating: 4 stars
07/14/2006
I have to agree with the others on this one. It was tasty but needed a little zip. I heeded the adviec of others and made these changes which made the recipe even better. I cut the recipe in half so note accordingly. I cubed the chicken and tossed with the cinnamon and cooked for less time about 15 min. I used a half of a jalapeno a whole garlic clove i added cayenne to the potatoes before going in the oven the whole lime a bell pepper with the onions olive oil in stead of canola and lots of cilantro right near the end. the potatoes needed a little non-stick as well but otherwise different and really a nice meal. Read More
(61)
Rating: 5 stars
01/03/2009
This is my recipe...submitted long ago and never realized it got published...looked at the original recipe and realized the reason many say the chix is dry is that they published the cooking temp for the potato not the chix...lower the oven temp for the chix...or lower the cook time. So honored it got published and enjoyed...guess I should make it again:) Read More
(60)
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Rating: 5 stars
12/19/2007
yay! i didn't change much in this recipe but I did use sweet potato instead of regular potato cuz it's better for you tastes better too IMO. My husband said it was one of the best dinners I've ever made.... and we've been together 12 years so that's a lot of dinners! I served it with some NO FAT sour cream which was a good call because it would have been too dry without being able to dip it into some cream but that said it was way yummy and i'll def make it again. And it's not bad for you either so it gets all five stars. Thanks! Read More
(42)
Rating: 4 stars
06/12/2006
This was surprisingly tasty! I followed the recipe exactly except I used flour tortillas instead of corn (all we had). We are pretty picky but we definitely did enjoy these - but we expected a little more of a kick. Next time we will add a little cayenne to the potatoes before baking to give them a little more spice. Also I think that coating just the outside of the chicken with the cinnamon mixture didn't really allow the cinnamon to stand out as much. Next time I think we will cut chicken breasts into slices or cubes toss in spice mixture and then cook (so cinnamon covers more surface area). Also the jalapeno didn't add anything and we even used ALL the seeds! Next time we'll add in at the end so that kick is not lost in the cooking. We'll also use 2 limes to enhance the lime flavor. It needs a little help to be 5-stars but this is overall a great combination of flavors! Read More
(22)
Rating: 4 stars
05/13/2007
I give this recipe a 4 only because these were on the dry side. I will make them again but will probably shred a roasted deli chicken or moisten the chicken with broth before adding. Read More
(17)
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Rating: 5 stars
04/15/2007
One of my regulars!! This one is a family favorite. The potatoes took longer to brown than the recipe stated so start them first. I omitted the Jalapeño and used a chopped Chipotle in adobo sauce. I served it with sour cream colby jack cheese guacamole and a tossed salad. Yum! Read More
(17)
Rating: 5 stars
12/22/2007
Fantastic! I made this exactly like the recipe except that I added a bit more jalapeno. I was nervous because the cinnamon seemed like it would add a strange taste but it was perfect. My husband who is a very picky eater absolutely loved it! We ate them without any cream or toppings and they were great. The corn tortillas were a must. This will be a new staple in our house. Read More
(16)
Rating: 5 stars
07/23/2003
Fabulous! I marinated the chicken using Super Fajita Marinade for a few hours and then coated the chicken with cinnamon. I used the marinade to coat the potatoes and cooked the chicken and potatoes together for 30min. Read More
(16)
Rating: 5 stars
09/19/2005
Amazing!!!! So deliciously different. If I could give this one 10 stars I would. I didn't change anything except an additional tablespoon of jalapenos and a tablespoon or two of finely chopped cilantro to the skillet mixture. I LOVED the cinnamon it blended perfectly in the recipe. Will make again and again I'm sure! Read More
(15)
Rating: 3 stars
02/06/2003
This recipe was good however the Tablespoon of cinnamon is way too much - I would use maybe 1/4 to 1/2 of a tablespoon. It just made it way too spicy however it adds a good flavor. I recommend for any fajita recipe to buy a lemon and squeeze it over the chicken immediately before serving it. It gives the chicken a great taste and it is my absolute favorite thing to do with fajitas! Read More
(15)