Ingredients:
1 pound boneless, skinless chicken breasts cut into strips
2 tablespoon vegetable oil
2 teaspoon chili powder
2 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole
Preparation:
Preheat the oven to 400°F.
Place chicken strips in a greased 13×9-inch baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Serve on tortillas with desired toppings.
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