Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
2 tsp chili powder (I did half regular and half chipotle chili powder)
2 tsp cumin
1 tsp garlic powder
½ tsp dried oregano
¼ tsp salt 1 (15 oz) can fire roasted diced tomatoes (if you don't have those, you can use diced tomatoes with green chilies)
1 medium onion, sliced
1 large bell pepper, seeded and sliced
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired Instructions
1. Preheat the oven to 400 degrees. Mix the spices and tomatoes in a bowl and add the chicken and vegetable slices as you slice them.
2. Mix together and pour into a greased 9x13 pan
3. Bake uncovered for 25-35 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
1 pound boneless, skinless chicken breasts, cut into strips
2 tsp chili powder (I did half regular and half chipotle chili powder)
2 tsp cumin
1 tsp garlic powder
½ tsp dried oregano
¼ tsp salt 1 (15 oz) can fire roasted diced tomatoes (if you don't have those, you can use diced tomatoes with green chilies)
1 medium onion, sliced
1 large bell pepper, seeded and sliced
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired Instructions
1. Preheat the oven to 400 degrees. Mix the spices and tomatoes in a bowl and add the chicken and vegetable slices as you slice them.
2. Mix together and pour into a greased 9x13 pan
3. Bake uncovered for 25-35 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
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