1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp olive or canola oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 can diced tomatoes with green chilies, drain can of most liquids, but leave a little.
1 medium onion, sliced
1 large bell pepper seeded and sliced
Toppings: Cheese, sour cream (I used Greek yogurt), guacamole, pico
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl whisk together the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the can of tomatoes and chilies, peppers, onions and mushrooms to the dish and stir to combine (I used my hands). Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.
Emilie found this recipe from realmomkitchen.com and made a few changes.