Baked Fajitas Name: Katie Casey Base: Fort Bragg, NC Recipe: Ingredients 1 pound boneless, skinless chicken breasts, but into strips 1 (15 oz) can diced tomatoes 1 (4 oz) can diced green chilies 1 medium onion, chopped 1 large green bell pepper, chopped (or a mixture of red and green peppers) 2 tablespoons vegetable oil 2 teaspoons chili powder 2 teaspoons cumin 1/2 teaspoon dried oregano 1/2 teaspoon salt Tortillas, sour cream, cheese, etc... (optional for garnish) Directions 1. Preheat the oven to 400 degrees. Grease a 9x13 baking dish (yes it can fit into an 8x8 baking dish but it has to be in a 9x13 to evaporate the liquids properly). 2. In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions. 3. In a small bowl, combine the oil, chili powder, cumin, oregano, and salt. 4. Pour spice mixture over chicken mixtures. Stir to coat. 5. Dump everything into your greased 9x13. Spread evenly. 6. Bake uncovered for 25-30 minutes, or until chicken is cooked through and the vegetables are tender. 7. Serve with warmed tortillas and other desired toppings.