Ingredients
1-1/2 pounds boneless skinless chicken breasts1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained1 jalapeno pepper, seeded and finely chopped3 tablespoons ground cumin1 teaspoon salt1 teaspoon paprika1/2 teaspoon pepperDash cayenne pepperDash crushed red pepper flakes1 package (8 ounces) reduced-fat cream cheese, cubed8 flour tortillas (8 inches), warmedOptional: Sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes
Preparation
Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred meat with 2 forks and return to slow cooker. Stir in cream cheese. Cover and cook 15 minutes or until heated through.
Spoon 3/4 cup chicken mixture down center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.
