These baked chicken fajitas are one of our top-rated chicken dinners for a reason. Cooks rave about the easy prep, robust flavor and effortless cleanup—everything we want in a weeknight dinner!

Ingredients

• 1 pound boneless skinless chicken breasts, cut into thin strips
• 1 can (14-1/2 ounces) diced tomatoes and green chiles, 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
• optional toppings: sliced avocado, tomato wedges and lime wedges

Directions

1. In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Spoon over chicken mixture; toss to coat.
2. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.