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Baked Chicken Fajitas
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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, 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.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |