So easy and quick – make this ahead of time and keep it wrapped in the fridge until you are ready to pop them in the oven for dinner. Aside from substituting fresh jalapenos from my husband’s garden for canned green chilies, I pretty much followed this recipe.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies (or 2 ounces of fresh jalapenos, diced or cut into coins)
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt (I omitted)
12 flour tortillas, warmed to serve
Directions:
Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy!
-Becky
Trial and Error of All Things Domestic 