Baked Chicken Fajitas

I like being able to throw it all together into one dish, put it in the oven and then get the rest of the supper ready as this cooks.

Baked Chicken Fajitas

1 lb. boneless skinless chicken breast, cut into thin strips

1 (14 1/2 oz.) can 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 TBSP. vegetable oil

2 tsp. chili powder

2 tsp. ground cumin

1/4 tsp salt

12 (6-inch) flour tortillas, warmed

In a 13×9x2-inch baking dish coated with non-stick cooking spray, combine the chicken, tomatoes, onions and peppers. Combine the oil, chili powder, cumn and salt. Drizzle over chicken mixture and toss to coat. Bake uncovered @ 400 degrees F for 20-25 minutes or until chicken is no longer pink and veggies are tender. Spoon onto tortillas and fold in sides. Serve hot/warm. Makes about 6 servings.