Creamy Chicken Rolled Tacos

Method

1. Add first 7 ingredients, through water, into a crockpot. Stir to combine (the cream cheese won’t combine well right now but stir all the spices up) and add chicken breasts. Turn chicken to coat with spice mixture and cover. Cook on high 3-4 hours (or you can turn to low and cook 6-8 hours), depending on the size of your chicken breasts, until meat is cooked through.**
2. When chicken is cooked through, turn crockpot off and place chicken on a large cutting board. Using two forks, shred each chicken breast.
3. Whisk the liquids in the crockpot until fully combined (the cream cheese will smooth out a lot now that it's heated through). Return shredded chicken to creamy sauce and stir to coat chicken.
4. Preheat the oven to 400 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
5. In a small, dry saucepan on medium heat, place a tortilla in the pan and sprinkle a teaspoon (not exactly but you get the idea… just a very small amount) of cheese onto the tortilla. Warm until tortilla is heated through and cheese is melted (which will help keep the tortilla from tearing in the next part). The tortilla will just be heated on one side so no turning with cheese on it!
6. Remove tortilla from the pan and put a heaping tablespoon of the chicken mixture in the middle of the tortilla. Roll the tortilla tightly and place on the greased baking sheet, seam side down, evenly spacing the rolled tacos as you go. Repeat this process until all the tortillas have been filled (I found it easiest and quickest to heat tortilla #2 while I was filling and rolling tortilla #1. Turn the burner on low if you need more time to fill/roll your tortillas. I love this little assembly line I created!).
7. Lightly spray the tops of the rolled tacos with non-stick cooking spray and bake at 400 degrees for 10-12 minutes, or until rolled tacos are slightly browned. Serve with desired toppings and dig in!