Creamy Chicken, Black Bean, Corn and Pepper Soft Tacos

If you have been following my blog lately, you will start to notice a recurring theme - I LOVE southwestern food and cook it quite often.  I've been getting a lot of feedback on my crock-pot recipes, so I thought I would throw another one your way.  This is a recipe inspired by my friend Maggie (www.smashedpeasandcarrots.blogspot.com) and I think it turned out pretty tasty.

Creamy Chicken, Black Bean, Corn and Bell Pepper Soft Tacos

Ingredients:
4 chicken breasts (frozen or thawed)
1 jar salsa
1/2 bag of frozen corn
2 small cans green chiles
2 bell peppers (any color), sliced
1 can black beans, drained and rinsed
3 green onions, sliced
1 brick cream cheese
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
8 flour tortillas
Lettuce

Place chicken breasts, salsa, corn, green chiles, bell peppers, black beans, green onions, cumin, chili powder, and salt in a crock-pot and cook on low for 8 hours.  Prior to eating remove chicken and shred, return to crock-pot.  Add 1-brick cream cheese and allow it to melt into crock-pot mixture.  Once all ingredients are combined, place a a half cup of the mixture in flour tortilla, add fresh lettuce and fold in half.  Serve with Uncle Ben's Ready Rice - Santa Fe Style for a complete quick and easy meal!!

Cottage Mama's Note:
*If you have a Trader Joe's nearby, I love to use their frozen, sliced tri-color bell peppers.  They are super cheap for a full bag and you can add them to anything (I used half a bag in this recipe).  If you don't have this option, then just follow recipe accordingly.
*Feel free to use 1/3 less fat cream cheese for a slightly more calorie friendly meal.
*Roll mixture up in tortillas, lay in casserole dish, top with cheese and canned green enchilada sauce.  Bake at 375 for 3 mins. for easy creamy chicken enchiladas.
*Also can be served as a wonderful warm dip at parties - just scoop up with tortilla chips!!