Fiesta Chicken Burritos

Makes 8 servings

Sherri Disterhoft

ingredients

1 1/2 lbs. boneless skinless chicken breasts
1 can(15-1/4oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chili’s, undrained
1 jalapeno pepper, seeded and finely chopped
3 T ground Cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash Cayenne pepper
Dash crushed red pepper flakes
1 pkg (8oz) reduced-fat cream cheese
8 four tortillas (8 in) warmed
Optional Toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

1
Place chicken in a greased 4 quart 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 and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings or your choice. Fold sides and ends over filling and roll up.

Source: Sherri Disterhoft