Chicken and Pepper Jack Taquitos

This recipe was a little bit of a letdown, but with a few alterations we think it could be pretty yummy! The chicken was flavored wonderfully and who doesn't love cheese? We felt the chicken mixture was a little dry, and the corn tortillas do NOT roll. Next time we will use flour tortillas and add a sour cream/salsa sauce to the chicken mixture (Aaron did put some Salsa con Queso sauce on them and thought it was pretty good). We expect it will be delicious with these changes.

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

Directions
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.

http://www.foodnetwork.com/recipes/robin-miller/chicken-and-pepper-jack-taquitos-recipe/index.html