Spicy Chimi Chicken Burrito - cooking recipe

Ingredients

2 tablespoons olive oil
2 lbs boneless chicken breasts
3 cups chicken broth
6 green onions, chopped
1 green pepper
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/4 teaspoon pepper
1 tomatoes, chopped
4 -8 soft shell tortillas
Jalapeno Sauce
2 tablespoons unsalted butter
2 tablespoons flour
2 jalapenos, with seeds removed
16 ounces fat free sour cream
1 1/2 cups chicken broth
1/2 teaspoon garlic powder

Preparation

Brown chicken in small amounts for flavor.
Put chicken in slow cooker.
Add some of the chicken broth to pan to loosen the browned leftover in pan.
Add onions and green pepper until vegetables are tender.
Add tomato and remaining chicken broth.
Put all in slow cooker with chicken.
Cook in slow cooker for 4-5 hours until chicken pulls apart and is tender.
Shred with a fork.
Fill tortilla shells with chicken and wrap. Place on parchment paper.
Give a quick brush with butter. Bake at 350 for 30 minutes.
Jalapeno Sauce:
Melt butter in pan.
Add in flour stirring quickly.
Allow to brown a bit and add chicken broth.
Add half of the sour cream, jalapenos and garlic powder.
Simmer and let thicken.
Remove from heat and add remaining sour cream.