Chicken and Pepper Jack Taquitos

• 2 teaspoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped roasted red peppers, drained (from water-packed jar)
• 1 teaspoon liquid smoke
• 8 (6-inch) corn tortillas
• 1 1/3 cups shredded pepper jack cheese

1. Preheat oven to 400 degrees F.
2. Heat oil in a large skillet over medium heat.
3. Add chicken and saute 5 minutes, until browned on all sides.
4. Add roasted red peppers and liquid smoke and cook 1 minute to heat through.
5. Arrange tortillas on a flat surface.
6. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges.
7. Top chicken mixture with cheese (1/3 cup of cheese per tortilla).
8. Roll up tortillas and place on a baking sheet.
9. Spray with cooking spray and bake 10 minutes, until cheese melts.

olive oil, chicken breasts, red peppers, liquid smoke, corn tortillas, pepper

Taken from www.foodnetwork.com/recipes/robin-miller/chicken-and-pepper-jack-taquitos-recipe.html (may not work)