FIESTA CHICKEN BURRITO

FIESTA CHICKEN BURRITO image

Yield 8

Number Of Ingredients 13

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1-1/2 pounds boneless, skinless chicken breasts
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeño, seeded and finely chopped
3 tbsp ground cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash cayenne pepper
Dash crushed red pepper flakes
1 package (8 ounces) cream cheese
8 flour tortillas (8 inches), warmed

Steps:

Place chicken in a greased 4-qt. slow cooker. In a bowl, combine the corn, beans, tomatoes, jalapeño and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove the chicken; cool slightly. Shred and return to the slow cooker. Stir in the cream cheese. Cover and cook 15-minutes longer or until blended through. Spoon 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.