INGREDIENTS:
4 chicken breasts
8 oz cream cheese
1 tbsp olive oil
1/3 cup jalapeño peppers
1 tsp cumin
1 tsp garlic powder
salt
1/2 cup (120 ml) chicken stock
8 oz cream cheese
1 tbsp olive oil
1/3 cup jalapeño peppers
1 tsp cumin
1 tsp garlic powder
salt
1/2 cup (120 ml) chicken stock
To serve:
Soft flour or yellow corn tortillas
1 cup shredded cheese
Sour cream
Salsa and cilantro
1 cup shredded cheese
Sour cream
Salsa and cilantro
INSTRUCTIONS:
1. Place the chicken breasts into the base of your slow cooker, then add the cream cheese, olive oil, jalapeño peppers, cumin, garlic powder, salt and chicken stock. Stir carefully and set to cook on low for 6 – 8 hours.
2. At the end of the cooking time, remove the chicken, shred it, then return to the sauce and stir back in.
3. Fill soft tortillas with some of the chicken and top with a little of the shredded cheese, then roll up into a tube and transfer to an oiled oven dish and repeat, neatly placing the rolls side by side before baking at 425 degrees for 15 minutes.
Serve with a little fresh cilantro and salad, and a salsa on the side for a truly fabulous light lunch.
