I am back.
It has been a long time.
I am not sure my fingers even know how to type anymore (well, other than lesson plans and other school related stuff).
But here I am.
I tried another new recipe this week (which is rare these days since I am often running on fumes...I tend to resort to tried and true), and it was a hit. A HUGE hit.
I have a feeling this will be another tried and true for the future.
And best of all, it cooks in the crockpot until the very end.
2-4 boneless skinless chicken breasts
1 tsp chili powder (I omit due to food issues)
1 tsp garlic powder
1 tsp cumin (I doubled to make up for the lack of chili powder :)
salt and pepper to taste
8 oz cream cheese
1/3 cup water (I upped to 1/2 since I used more chicken)
Tortillas (I use flour)
Mexican cheese (I used a whole package of shredded Mexican cheese)
Other toppings (optional): salsa, sour cream, avocado/guacamole, extra cheese, etc.
Put the chicken, spices, cream cheese, and water in the crockpot.
Cook at low for 8 hours or high for 4.
Toward the end of the cooking of the meat (which smells amazing, I might add), shred the chicken with two forks.
Pre-heat to 450.
Scoop about 1/4 a cup of chicken mixture onto a tortilla. Top with a couple tablespoons of shredded cheese. Roll tightly up and place on a greased (I may have forgotten to grease...oops) cookie sheet. I was able to get 14 with four chicken breasts.
Bake for 10 minutes.
I have already been asked by one child when I am making this again!