- 1 (15 ounce) can black beans, drained
- 1 (14 ounce) can whole kernel corn
- 1/2 cup salsa
- 4 skinless, boneless chicken breast halves
- 1/2 cup salsa
- 1 (8 ounce) package cream cheese, cut into cubes
- 8 tortillas
- Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
- Cook on High for 3 hours.
- Add cream cheese to chicken mixture; cook another 30 minutes.
- Spoon chicken mixture into middle of tortillas; roll tortillas around filling.