4 boneless, skinless chicken breasts
1 24 ox jar salsa
1 8 oz pkg cream cheese
1 pkg. tortillas
Cook chicke and salsa in a slow cooker on high for 3 hours. Shred chicken and add cream cheese. cook until cream cheese is melted. ***Freeze in freezer bag. Otherwise, spray a frying pan with cooking spray and fry tortillas until browned. put mixture on tortilla and roll up.