Ingredients

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

Instructions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until
browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat
through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of

chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup
of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking
spray and bake 10 minutes, until cheese melts.