This is another slow cooker recipe , so you know it is going to be easy! Not just easy but it makes a TON! I filled 20 flour tortillas and still had a little left over that we put on nachos! These are good and can change to your families taste very easy.
INGREDIENTS
2 boneless chicken skinless breasts
1 teaspoon chili powder (I used chipolte)
1 teaspoon garlic salt
pepper
8 ounces of cream cheese
1 cup of chicken broth
Shredded Monterey Jack cheese
Shredded sharp cheddar cheese
20 6-inch flour (or your preference) tortillas
Corn salsa or regular salsa
Serve with sour cream, salsa, guacamole
DIRECTIONS
Add the chicken, chili powder, garlic salt, pepper, cream cheese and chicken broth to the slow cooker and cook 8 hours on low or 4 hours on high. Take chicken out of slow cooker and shred. Put chicken back into the slow cooker and cook for 15 more minutes.
Preheat oven to 400 degrees.
Line a baking sheet with foil and spray with non stick spray. Taking one tortilla at a time, place a small amount of chicken down the middle of the tortilla top with corn salsa and both cheeses. Wrap the tortilla starting on the outer edges folding them in slightly then rolling from front to back. Place them, seam size down, on the baking sheet and continue for each tortilla. Bake for ten minutes until the cheese is melted and the tortillas are slightly browned.
Enjoy,
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