Ingredients:

1-1/2 lbs. boneless chicken breasts
1/2 c. plus 2 tablespoons all-purpose flour
1/2 tsp salt
2tbsp. butter
1c. chicken broth
1small onion, diced
1/4 c. canned jalapeo peppers, sliced
1/2 tsp. dried oregano leaves
2tbsp. heavy cream or milk
6flour tortillas (7 to 8 inches)
6thin slices American cheese

Methods:

Cut chicken into strips.Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side.Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeo peppers and oregano. Cook on low 7 hours or on high 4 hours.Mix 2 tablespoons flour and cream in small bowl,form a paste. Stir into chicken mixture cook on high until thickened.Spoon chicken mixture onto center of flour tortillas.Top with cheese slice. Fold up tortillas and serve. Serves 6.