Baked Chicken Fajitas

1 pound boneless, skinless chicken breasts, cut into thin strips
1 can (14-1/2 oz.) diced tomatoes with green chilies, drained
1 medium onion, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 Tbsp. canola oil
2 tsp. chili powder
2 tsp. ground cumin
1/3 tsp. salt
12 flour tortillas, warmed

Spray a 13x9 inch baking dish with cooking spray, and combine the chicken, tomatoes, onion and peppers in the pan.  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.  Makes 6 servings.


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