Fiesta Chicken Burritos

This makes for a simple dinner that cooks while you're away - yay!  I did not make it as spicy as the original recipe says but you can play with the spice level if you prefer hotter food.  I also used fat free cream cheese and that worked fine.  I'm taking a burrito in my lunch today - yum.  And easy - hooray.  Maybe next time I'll see how it freezes but cream cheese doesn't always freeze well so...we'll see.

Fiesta Chicken Burritos

1 1/2 lbs boneless skinless chicken breasts
1 can corn, drained
1 can black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, undrained
1 Tbsp cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash cayenne pepper
8 oz reduced fat cream cheese

Flour tortillas
Shredded lettuce
Sliced olives
Shredded cheddar cheese
Chopped tomatoes
Salsa

Place chicken in a 4-qt slow cooker.  In a large bowl combine corn, beans, tomatoes, and seasonings; pour over chicken.  Cover and cook on low 7-8 hours.

Remove chicken and shred; return to slow cooker.  Cut cream cheese into small squares and stir into chicken mixture.  Cover and cook 15 minutes or until cheese is melted and warmed through.  Stir well to combine.

Fill tortillas with chicken mixture and whatever toppings you like.

Serves 8.

**You can also add a dash of red pepper flakes and 1 jalapeno pepper, seeded and finely chopped with the corn mixture.  


Altered from a recipe in Taste of Home I think.