Super easy! Great weeknight dinner and leftovers for lunch the next day. Can also be served on top of a bed of lettuce instead of wrapped in a tortilla.
1 pound boneless, skinless chicken breast filets
2 tsp chili powder
1 tsp cumin
Salt & peper
2 tbsp vegetable oil
3 bell peppers (red, yellow or orange) sliced into strips
2 onions, thinly sliced
2 cans (10 oz each) Diced Tomatoes & Green Chilies (Rotel or another brand will work)
8 flour tortillas
Sprinkle chicken with salt, pepper, chili powder and cumin. Heat oven to 350ºF.
Wrap tortillas in two separate aluminum foil packets and place in oven to warm for about 10 minutes.
Heat large sauté pan over medium heat, add oil. Once oil is shimmering, add chicken breasts and sear on both sides until golden brown (about 4 minutes per side). Transfer chicken to foil lined baking pan and place in oven to finish cooking, about 10 minutes or until they reach an internal temperature of 160ºF. Remove tortillas from oven.
Using the same skillet add a little more vegetable oil if needed, sauté bell peppers and onions until just tender (about 5 minutes) over medium heat.
Add tomatoes and continue to simmer for about 10 minutes.
Meanwhile, chicken should be finished cooking. Let rest for 10 minutes, then slice against the grain into strips. Add chicken to vegetable mixture.
Serve with warm tortillas and the fixings you like...shredded mexican cheese, sour cream, lettuce, guacamole, etc. (you won't need salsa).