Light Cheesy Chicken Taquitos

Another Mexican food craving solved by lightening up a recipe for a beloved food.

Ingredients to collect:
1lb boneless chicken breast
Oregano
Fresh Cilantro
Salt
Pepper
Finely Chopped veggies (if desired)
6oz Shredded Monterey Jack cheese
Soft corn tortillas

Path To Food:
Place the chicken, salt, pepper, oregano, and cilantro into a crock pot. Add as much of each seasoning as desired for taste. Add the chopped veggies, if you have any (I used chopped celery). Let the mix cook for several hours until the chicken is cooked through. At that point, turn off the crock pot and shred the chicken. Then, mix in the shredded cheese. Now, lightly grease a baking dish and preheat the oven to 350. Afterwards, microwave some corn tortillas (they seem to work better when slightly hot, just 30 seconds or so). Start spooning the chicken mixture into each corn tortilla, then tightly roll up the corn tortilla and place it, seam side down, into the baking dish. Use toothpicks if it unravels. Keep going until all the chicken mixture is used. Spray the tops of the Taquitos with cooking spray and put them in the oven. Bake for about half an hour to forty five minutes, depending on how crunchy you want them. Then, yippee! Taquitos!