Baked Chicken Fajitas

• 1 pound boneless skinless chicken breasts, cut into thin strips
• 1 can (14-1/2 ounces) diced tomatoes and green chiles, 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
• Optional toppings: Sliced avocado, tomato wedges and lime wedges

1. In a 13x9-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 400u0b0 for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. If desired, serve with optional toppings.

chicken breasts, tomatoes, onion, green pepper, sweet red pepper, canola oil, chili powder, ground cumin, salt, flour tortillas, toppings

Taken from www.tasteofhome.com/recipes/baked-chicken-fajitas/ (may not work)