Baked Chicken Fajitas
1 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, 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
In a 13-in. x 9-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.
Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings.
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.