Ingredients:
2 tsp olive oil
1 lb boneless, skinless chicken
1/2 c chopped, drained roasted red peppers (from jar)
1 tsp liquid smoke (I substituted smoked paprika)
8 (6 inch) corn tortillas
1 1/3 c shredded pepper jack cheese
Directions:
Preheat oven to 350 degrees. *Place chicken in roast pan and season (salt, pepper, paprika, garlic powder). Bake for 30 minutes or until juices run clear. Shred chicken and toss with drained, jarred red peppers. Lay out tortillas on cookie sheet and warm before rolling. This will prevent the tortillas from tearing. Top each tortilla with chicken mixture and sprinkle with shredded cheese. Roll into taquito and place on greased freezer container/baking sheet.
Thaw in refrigerator overnight. Spray with cooking spray and bake at 400 degrees for 10 minutes or until cheese melts.
*Note: If cooking for one family, saute chicken over medium heat in olive oil. Then add red peppers and liquid smoke and cook 1 minute to heat through.
Freezer Club Portions
6 lbs chicken
2 16 oz jars of chopped roasted red peppers
2 packages of 30 corn tortillas
1 24 oz block of Pepper Jack cheese
liquid smoke or smoked paprika
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