Printable | Taste of Home

Baked Chicken Fajitas

1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed

In a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray,
combine the chicken, tomatoes, onion and peppers. Combine the oil,

Printed from tasteofhome.com Jul 20, 2008

-----------------------Fold------------------------

Baked Chicken Fajitas cont.

chili powder, cumin and salt. Drizzle over chicken mixture; toss to
coat. Bake, uncovered, at 400° for 20-25 minutes or until
chicken is no longer pink and vegetables are tender. Spoon onto
tortillas; fold in sides.

Yield: 6 servings.