Baked Chicken Fajitas

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 cup chicken broth low-sodium undiluted canned
• 1 teaspoon chili powder 
• 64 2-inch flour tortillas fat-free
• 1 tablespoon garlic minced
• 1 medium size bell pepper green seeded cut into 1/4-inch-wide strips
• 2 teaspoons ground cumin 
• 0.5 cup juice of lime fresh
• 0.5 cup cup heavy whipping cream sour low-fat
• 1 large onion sliced into strips cut in half lengthwise and
• 1 pound skinned cut into thin strips
• 2 cups tomatoes chopped
• 1 teaspoon vegetable oil 
• 1 medium size bell pepper sweet yellow seeded cut into 1/4-inch-wide strips

Equipment

• sauce pan
• oven
• baking pan
• aluminum foil
• ziploc bags
• slotted spoon

Directions

1. Combine first 6 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning occasionally.
2. Remove chicken from marinade, reserving marinade.
3. Place marinade in a small saucepan; add broth, and bring to a boil.
4. Remove from heat, and set aside.
5. Place peppers and onion in a 13- x 9- x 2-inch baking dish coated with cooking spray.
6. Bake, uncovered, at 400 for 10 minutes. Stir in chicken.
7. Pour marinade mixture over chicken and vegetables.
8. Bake 15 to 18 minutes or until chicken is done.
9. Wrap tortillas in aluminum foil.
10. Bake at 325 for 15 minutes.
11. Spoon chicken and vegetables evenly down centers of tortillas, using a slotted spoon; roll up tortillas. Top each with 1/4 cup chopped tomato and 1 tablespoon sour cream.