Whole Wheat Taquitos - cooking recipe

Ingredients

2 chicken breasts, trimmed of all fat
1/2 cup water
1 onion, sliced
1 (1 ounce) package taco seasoning
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1 cup frozen corn, thawed
1/3 cup fat-free cream cheese, at room temperature
1 (4 ounce) can diced green chile peppers
8 (6 inch) whole wheat tortillas, or to taste
cooking spray
1 pinch red pepper flakes (optional)

Preparation

Place chicken, water, onion, and taco seasoning in a slow cooker. Cook on Low for 3 hours. Shred chicken with a fork and mix with the cooking liquid.
Combine spinach, corn, cream cheese, and green chile peppers in a separate bowl. Mix in chicken.
Preheat the oven to 350 degrees F (175 degrees C).
Place 1/2 cup of the chicken mixture in the center of each tortilla. Roll up tightly and place seam side-down on a baking sheet. Spray tortillas with cooking spray and sprinkle red pepper flakes on top.
Bake in the preheated oven until slightly crispy on the outside, 20 to 30 minutes.