Chicken Filling
1.5 lbs. chicken breasts (I just threw mine in frozen)

16 oz. jar Salsa Verde

2 cubes Chicken bouillon

Throw everything in the Crock Pot and cook on high for 3 - 4 hours or until chicken is cooked. Remove chicken and shred, put chicken back into Crock Pot with remaining sauce and mix thoroughly. Keep warm until ready to use.

Cream Cheese Sauce

8 oz. cream cheese (I used neufchatel- tastes just the same to me!)

1/4 c. milk

2 Tbsp. chopped jalapenos

1 tsp. chicken base (liquid bouillon)

1 tsp. garlic salt

Soften cream cheese, and then mix in all the other ingredients. Add more jalapenos if you like things really spicy. Set aside.

Other Ingredients

4 - 6 burrito size tortillas

4 - 6 slices cheddar or American cheese
***Canola Oil about 1/2 cup

Preheat oven to 350 degrees.

Heat about 1/2 inch of oil in a medium sauce pan until hot. Place about 1/4 to 1/2 cup of chicken filling on each tortilla. Fold one end over filling, then fold in the sides and continue to roll up burrito style until sealed well. Place burritos, one at a time, in hot oil, flipping over after about 30 seconds. Once golden brown, drain on paper towel or cooling rack. Place drained burritos on baking sheet. Spread cream cheese mixture on top, then top with a slice of cheese. Bake for

5 - 10 minutes until cheese melts.

***Edit- I didn't fry it. After I filled the shells with the filling, I baked it in the oven for approx. 15 min, until the shells were crispy. Then I took them out of the oven & placed the cream cheese mixture on top with the slice of cheese.

Recipe adapted from {Recipe Addiction}