Crockpot Mexican Chicken Burritos

• 2 whole Boneless, Skinless Chicken Breasts
• 15 ounces, weight Canned Black Beans, Drained
• 8 ounces, weight Cream Cheese
• 1 cup Salsa
• 3/4 cups Mexican Shredded Cheese
• 3/4 cups Frozen Corn
• 1 whole Jalapeno, Stem And Seeds Removed, Chopped
• 2 Tablespoons Cilantro (optional)
• 1/2 Tablespoons Garlic, Minced
• 1 teaspoon Salt
• 6 whole Flour Tortillas
• Guacamole (optional For Serving)

1. Combine all ingredients (except tortillas) in a crockpot and mix around slightly.
2. Let it cook on low for 6-8 hours or on high for 4-5 hours.
3. If possible, mix it occasionally throughout cooking process.
4. Use 2 forks to shred the chicken apart and mix it into the ingredients (I did this about halfway through but you can do it at the end as well)
5. Warm tortillas in the microwave for about 15 seconds.
6. Optional: Spoon a little guacamole on each tortilla.
7. Spoon filling onto warm tortillas and roll them up.

chicken breasts, black beans, weight cream cheese, salsa, shredded cheese, cilantro, garlic, salt, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/crockpot-mexican-chicken-burritos/ (may not work)