Fiesta Chicken Burritos

Prep: 30 min. Cook: 4-1/4 hours Yield: 8 Servings Ingredients 1-1/2 pounds boneless skinless chicken breasts 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 3 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) reduced-fat cream cheese, cubed 8 flour tortillas (8 inches), warmed Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes Directions 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 meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Yield: 8 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutritional Facts 1 burrito (calculated without optional toppings) equals 405 calories, 12 g fat (5 g saturated fat), 67 mg cholesterol, 1,099 mg sodium, 42 g carbohydrate, 4 g fiber, 29 g protein. Sweet White Wine Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.