2 bell peppers, sliced in thin strips
1 large onion, vertically sliced thin
1 LB boneless skinless chicken breasts, cut into thin slices
1 teaspoon chili powder (or substitute a PINCH of cayenne pepper)
1/2 teaspoon groung cumin
2 cans (10oz each) RoTel Original Dived Tomatoes & Green Chilies, DRAINED
8 flour tortillas (6 inch) warmed
- Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
- Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
- Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.