Ingredients needed:
* 1 1/2 pounds of boneless, skinless chicken breasts
* 1 can of whole kernel corn, drained
* 1 can of black beans, rinsed and drained
* 1 can of diced tomatoes and green chilies, undrained
* 1 jalapeno pepper, seeded and finely chopped
* 3 tablespoons of ground cumin
* 1 teaspoon of salt
* 1 teaspoon of paprika
* 1/2 teaspoon of pepper
* Dash of cayenne pepper
* Dash of crushed red pepper flakes
* 1 package of reduced-fat cream cheese (approximately 8 ounces)
* 8 flour tortillas, warmed
Optional fillings are as follows:
* Sour cream
* Shredded cheddar cheese
* Shredded lettuce
* Chopped tomatoes
Preparation steps:
* Place chicken in a greased crockpot. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4 1/2 hours or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return to the crockpot. Stir in the cream cheese. Cover and cook on high for 15 minutes longer.
* Spoon 3/4 cup chicken mixture down the center of each tortilla; add fillings of your choice. Fold sides and ends over filling and roll up.
Enjoy
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