I picked this one up from TasteofHome.com. I've been on a Mexican kick, and what could be easier than slow-cooking? And adding the cream cheese just added more richness to an already flavorful recipe!
1 1/2 lb
boneless skinless chicken breasts
15 1/4 oz
whole kernel corn, drained
black beans, rinsed and drained
diced tomatoes and green chilies, undrained
jalapeno pepper, seeded and finely chopped
crushed red pepper flakes
flour tortillas, warmed (8")
shredded cheddar cheese
1Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno, and seasonings; pour over chicken. Cover and cook on low for 4 - 5 hours or until chicken is tender.
2Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.
3Spoon 3/4 cup chicken mixture down the center of each tortilla add toppings of your choice. Fold sides and ends over filling and roll up.