Tempting Shredded Chicken Taquitos

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red pepper

1 tablespoon finely chopped jalapeno pepper

2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oilburrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!
I would bake these at 375 for about 20-25 minutes, turning them half way through. If you brush them with a little olive oil or butter, it will give them a nice crisp crust.