4 cups water
1 lb boneless, skinless chicken breast halves
Salt to taste
6 oz shredded, Monterey Jack
1 tsp fresh oregano
1 tsp chives chopped
1/2 tsp salt
1/4 tsp black pepper
16 soft corn tortillas
Canola oil cooking spray
2 cups jicama guacamole

Add water to large saucepan and bring to boil over high heat. Add chicken and salt. Bring just to boil; reduce heat. Cover and simmer 15 minutes or until chicken is no longer pink in center. Remove chicken from pan, discard cooking water; shred chicken into thin strips. In medium bowl combine chicken, cheese,herbs, salt and pepper.

Heat tortillas on griddle until pliable. Place thin strip of filling lengthwise on tortillas and roll tightly in flute shape. Secure with wooden toothpicks. Mist taquito with cooking oil. Repeat with remaining ingredients.

Bake filled taquitos in cooking pan 8-10 minutes or until golden and crisp.

Serve with Jicama-Guacamole.