Serve with a dash of hot sauce for added spice.

Baked Chicken Fajitas

Total preparation and cooking time: 30 minutes

1 pound boneless skinless chicken breasts, cut into thin strips

1 14 1/4-ounce can 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-by-9-by-2-inch 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 degrees F for 20 to 25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides.

Makes 6 servings.

Nutritional information per serving (2 fajitas): 340 calories; 8 g fat (1 g saturated); 44 mg cholesterol; 330 mg sodium; 41 g carbohydrate; 5 g fiber; 27 g protein.

Recipe from: Taste of Home