Chicken and Pepper Jack Taquitos

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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.

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