Slow Cooker Fiesta Chicken Burrito

This is easily the best chicken burrito I have ever had. It's an awesome blend of spices which had just enough hotness for a mild disposition as mine but still satisfied my husband's need for spice. I substituted 1 10 oz can of cream of chicken soup for the cream cheese this recipe calls for and it turned out great.

Makes: 8 servings.

Ingredients:

• 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
• 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) reduced-fat cream cheese
• 8 flour tortillas (8 inches), warmed
• Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

Preparations:

1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, 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 15 minutes longer or until heated through.
3. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.