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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I can't remember when or where I found this recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. -Amy Trinkle of Milwaukee, Wisconsin 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 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 |
Directions:
1. 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.
2. 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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