Slow Cooker Chipotle Chicken Baked Flautas

4 boneless skinless chicken breasts
1 tablespoon olive oil
salt & pepper to taste
1 large onion, minced
1 tablespoon olive oil
6 cloves of garlic, minced or pressed
8 ounces cream cheese
3-5 tablespoons of adobo sauce, depending on how hot you want it (take from a can of chipotle peppers packed in adobo sauce)
2 chipotle peppers, finely chopped (optional, if you like heat)
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1/3 cup water
small flour tortillas
shredded cheese of your choosing
optional extra toppings: chopped cilantro, sliced jalepeños, diced red onion, diced scallions, sour cream, guacamole (see recipe, below), chipotle dressing, hot sauce

• Pan fry the chicken breasts in olive oil, seasoning with salt and pepper to taste.
• Remove chicken from pan to rest. Cut chicken into smaller 1/2”-1” thick pieces.
• Wipe pan clean and fry onion and garlic in olive oil until fragrant.
• Meanwhile spray inside of slow cooker with Pam (this helps with cleanup). Into the slow cooker place: chicken, onions and garlic, cream cheese, adobo sauce, chipotle peppers (if desired), garlic powder, onion powder, smoked paprika and water.
• Slow cook on low for 3-5 hours. Periodically stir to incorporate all of the flavors and break the chicken into smaller pieces. You can also use a fork to shred the chicken if desired.
• When ready to eat, preheat the oven to 350°F. Assemble each flauta with a generous spoonful of the chicken mixture and top with whatever toppings suit your fancy. The cheese acts as the cement to hold it all together when the flautas are baked.
• Roll the filled flautas, making sure to seal both ends or the cheese will ooze out. Bake for ~10 minutes until slightly golden and firm to the touch.
• Enjoy with guacamole, sour cream and hot sauce.