Ingredients
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1 (15 ounce) can diced tomatoes with green chilies, drained
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1 medium onion, cut into thin strips
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1 medium green pepper, cut into thin strips
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1 medium red pepper, cut into thin strips
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2 tablespoons canola oil
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2 teaspoons chili powder
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2 teaspoons ground cumin
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1/4 teaspoon salt
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12 flour tortillas, warm
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1 lb boneless skinless chicken breast, cut into thin strips
Instructions
- In a 13x9x2-inch baking dish coated with nonstick 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°F for 20-25 minutes or until chicken is no longer pink and vegetables are tender.
- Spoon onto tortillas; fold in sides.