Fiesta Chicken Burritos

• 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
• 1 jalapeno pepper, seeded and finely chopped
• 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, cubed
• 8 flour tortillas (8 inches), warmed
• Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno 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 for 15 minutes 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.
4. Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.

chicken breasts, whole kernel corn, black beans, tomatoes, pepper, ground cumin, salt, paprika, pepper, cayenne pepper, red pepper, cream cheese, flour tortillas, toppings

Taken from www.tasteofhome.com/recipes/fiesta-chicken-burritos/ (may not work)