- 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
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.