| | Directions | | In a 9x13 pan coated with cooking spray, combine the chicken, tomatoes, onions and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture. Toss to coat. Bake, uncovered at 400° or until chicken is no longer pink and vegetables are tender. Spoon into tortillas. |
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Servings: 6
|  | | Ingredients | | - | | 1 pound chicken breasts, boneless, skinless, cut into strips |
| - | | 1 can diced tomatoes and green chilies, drained |
| - | | 1 onion, sliced |
| - | | 1 green pepper, sliced |
| - | | 1 red pepper, sliced |
| - | | 2 tablespoons canola oil |
| - | | 2 teaspoons chili powder |
| - | | 2 teaspoons cumin |
| - | | 1/4 teaspoon salt |
| - | | 12 flour tortillas |
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