Baked Chicken Fajitas

     I have never really been a fan of fajitas, but I always tried to trick myself into liking them.  My husband loves them, so I would make them fairly often and try to convince myself that they would be good.  More than anything, I enjoyed the colors of the different bell peppers, but that was really it!  After I was done making them I would maybe eat half of one!  However, since I have found this recipe from Eatin' on the Cheap, I actually love fajitas (and not just the colors)!  This is one of the easiest recipes to prepare and I love that my husband never lets the leftovers go to waste.  He will even eat them cold!  I have probably made this recipe about 7 times since I found it a few months ago, and it will continue to be a favorite weeknight meal around here!

1 lb. chicken breast
10 oz. can of Rotel
1 medium onion, sliced (optional)
2 bell peppers (any color), cut into long thin strips
2 tbsp. vegetable oil
1½ tsp. cumin
½ tsp. garlic powder
½ tsp. dried oregano
¼ tsp. salt
tortillas
reduced fat sour cream

Preheat the oven to 400°.  Spray a 9 x 13 baking dish with cooking spray.  Cut the chicken breast into thin strips and place in the bottom of the dish.  Slice peppers and place in the dish.  Pour the can of Rotel, including the liquid, over top of the chicken and peppers.  Mix together the chicken, peppers, and Rotel.  In a small separate bowl, combine oil and spices.  Pour over top of the chicken mixture.  Toss together to evenly coat the chicken and peppers.  Bake for 20-25 minutes.  Before serving, drain excess liquid from the dish.  Serve with warm tortillas and sour cream.