2 cooked boneless, skinless, chicken breasts
1 can Rotel tomatoes (not drained)
1 bell pepper, diced
1 onion (Vidalia is best), diced
1 tsp. minced garlic
1 tomato, diced
cooking spray or 1 tsp. of olive oil
corn tortillas
sour cream (low-fat or fat-free)- optional
shredded cheddar cheese - optional

Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet.

Sauté until the peppers have softened enough to be cut easily with a spatula. If the skillet becomes too dry, a few teaspoons of water may be added to prevent sticking.

Add the minced Garlic, diced tomato, and can of Rotel. While the above ingredients are cooking, shred and add cooked chicken to the skillet.

Cook until the juice from the Rotel has thickened. Set aside the cooked fajita filling in a covered bowl.

Heat the corn tortillas. Place fajita filling in the middle of your warm tortillas and serve. Top with sour cream and shredded cheese, if desired.

This recipe is very easy to modify to your personal preferences. You can add or decrease ingredients as you like. Rice also makes an excellent addition to this meal.