Baked Chicken Fajitas

Rarely, my wife and I will locate a meal that is so delicious, fresh, and easy to make that we enjoy eating it weekly.  This is one such meal.  In an effort to cook something Mexican for Cinco de Mayo several years ago, I happened upon this dish in a small town cookbook.  Enjoy!

1 lb. boneless, skinless chicken breast, cut into strips
1 can diced tomatoes and green chilies, drained
1 medium union, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 Tbsp oil
2 tsp. chili powder
2 tsp. ground cumin
1/4 tsp. salt
12 flour tortillas, warmed

Reduced fat sour cream
Oaxaca cheese (from a Mexican grocery store), or Cheddar or Mozzarella Cheese
Salsa

MAKES 4 COMFORTABLE SERVINGS

1. Cook chicken in cooking spray or canola oil under no longer pink.
2. Preheat oven to 400 deg Fahrenheit.
3. In a 9x13" baking dish coated with nonstick cooking spray combine chicken, tomatoes, onion, and peppers.
4. In a small bowl, combine oil, chili powder, cumin, and salt.
5. Drizzle oil mixture over chicken mixture.  Toss to coat.
6. Bake uncovered in preheated oven for 20-25 minutes.
7. Spoon over tortillas.  Top with your favorite toppings.

Recipe taken from
(2007.) Meadville Family Favorites. Kearney, NE:  Morris Press Cookbooks.