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Categories:Viewed: 100 - Published at: 8 years ago
Ingredients
- 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 and sweet red peppers, 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
Method
- In a 13-in.
- x 9-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 400F for 20-25 minutes or until chicken is no longer pink and the vegetables are tender.
- Spoon onto tortillas; fold in sides.
