3-4 chicken breasts (we used thigh meat, came out tender too)
8 ounce Philadelphia cream cheese
1/3 cup sliced jalapeños (no juice)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
1 1/2 cups shredded cheese (we used cheddar with pepper jack shredded cheese)
chopped tomatoes (we added this to the recipe)
chopped green onions (we added to recipe)
Taco seasoning (we added to the recipe)
Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt and cumin to the crockpot. Cover and cook on low for 6-8 hours or high 3-4 highs (we did high for 3 1/2 hours).
Once the chicken has cooked, preheat oven to 425 and grease a baking pan with cooking spray.
Use two forks to shred chicken and stir it.
Take tortillas and sprinkle cheese in the middle. Add chicken mixture. Roll tortillas tightly into a log shape. Top with cheese, tomatoes, green onions and sprinkle of taco seasoning.
Place in dish, spray heavily with cooking spray. Bake 10-15 minutes.
My husband, who loves sour cream with tortillas, said, "It doesn't even need the sour cream!"