fiesta chicken burritos

This is our favorite Mexican meal.  The best part?  It is so easy.  You know me, all about the easy factor.  My friend Cari sent it to me when I collected crock pot recipes a few years ago.  Yum!  It can be a bit on the spicy side, so adjust the spices if you don't like a little heat.  By the way, Josh thinks this recipe totally rivals Chipotle! :)  Enjoy...

Fiesta Chicken Burritos
• 1-1/2 pounds boneless skinless chicken breasts {I use 3 large ones}
• 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 {optional}
• 1-2 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} cream cheese
• 8 flour tortillas, warmed
• Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

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.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through. Spoon chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.