Our friends served these to us and we enjoyed them so much that we started making them ourselves. You make them in the slow cooker and then just finish them in the oven for the last 15 minutes. This makes enough to freeze some extra meals as well. I filled them quite full and got a 9×13 pan, and two smaller pans.
7-8 chicken breasts
500 grams cream cheese
1 cup water
2 pkg. taco seasoning (or less according to taste)
2 cups grated cheddar cheese
flour torillas (I used a package of large and a package of small)
melted butter for the tops (1-2 Tbsp.)
Place the chicken in the slow cooker and then add the cream cheese, water and taco seasoning. Cook on low for 8 hours, or less time on high.
Shred the chicken using two forks. Stir in the cheddar cheese.
Roll a decent amount of the meat mixture into tortillas until it is used up. Brush butter over the rolls.
If you are saving some, cover with foil and freeze. To eat immediately, heat the oven to 400 degrees F. and cook them for about 15 minutes, until the tops brown.
Serve with salsa and sour cream.