I CANNOT express to you how much I loved this recipe. This might be my favorite crock pot meal ever & you guys know I love my crock pot! I cut the recipe in half just in case it didn't turn out & that was the biggest mistake I could have made! I wish they would have photographed a little prettier, but honestly I was too hungry to mess around with plating the food.
The best part is these are EASY ingredients you probably already have in your kitchen. Chicken, cream cheese, a few spices, and some shredded cheese! Actually, the best part might be that you make it in your crock pot, so you don't have to use ANY other dishes which = easy cleanup!
I followed Tiffany's recipe exactly (cut in half) and used 12 inch tortilla instead of 6 inch because that's what I had on hand. I ended up with enough filling for 5 lightly filled shells-- if you have a choice, definitely go with the smaller shells for a better bread to filling ratio.
Ingredients (full recipe): 2 chicken breasts; 1 tsp chili powder, garlic powder, & cumin; 8 oz cream cheese; shredded cheese; 6 inch tortillas
Directions: Add chicken, spices, cream cheese with about 1/3 cup of water into your crock pot and cook on low for 8 hours or high for 4 hours; once chicken mixture is cooked preheat oven to 400 degrees and fill shells with chicken mixture & top with cheese; roll tortillas; spray lightly with cooking spray or olive oil; bake for ~12 minutes (detailed directions at Creme De La Crumb)
They're really good with salsa and my husband enjoyed them with some guacamole as well. I think they would have been good the next day, but we ate them all in one sitting... they were that good!