I love everything about crock pot cooking, especially the way your house smells when you walk in the door and the easy clean up! A spicy and creamy filling wrapped in a crispy tortilla.
Mix the chili powder, garlic powder, cumin, salt and pepper, cream cheese, and water in a medium mixing bowl.
Pour half of the mixture into your crockpot. Place chicken in crockpot and pour remaining mixture over the chicken. Cover and cook on low 8 hours or high for 4 hours. Minutes before serving, shred the chicken with two forks. Give it a stir and cook about 15 minutes longer.
Preheat oven to 400. Place 1 corn tortilla on a skillet over medium heat. Put about 1/8 cup cheese on the tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
Place about 1/4 cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese.
Roll tightly and place in a single layer on a greased baking sheet. Brush some olive oil over them to help with browning and crisping. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve warm with cilantro, salsa, sour cream, or onion.