2 uncooked chicken breasts
1 packet taco seasoning
6 ounces cream cheese, cubes
1/4 cup water
1 1/2 cups shredded cheddar cheese
8 taco-sized flour tortillas
Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese cubes, and water. Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add cheddar cheese, and stir to evenly coat the chicken.
Preheat oven to 400 F. Then spoon shredded chicken into the center of the flour tortillas. Roll tightly. (This step is so easy, even kids can help.) Then place on a parchment-lined baking sheet. Spray generously with olive oil spray.
Cook in preheated oven for 8-12 minutes, or until tortillas are crisp. Serve with salsa or cilantro-ranch for dipping.