Fiesta Chicken Burritos
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 jalapeno pepper, seeded and finely chopped
3 tablespoons ground cumin
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
Dash cayenne pepper
Dash crushed red pepper flakes
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes
1. Place 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.
2. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through.
3. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice.