Pollo Fundido

1 1/2 lb. chicken breasts, frozen or thawed

2 cups salsa, any heat level you prefer

2 cubes chicken bouillon
8 oz. cream cheese, softened
1/4 cups milk
2 Tbsp. jalapeno, chopped
1 tsp. chicken base paste
1/2 tsp. garlic salt
6-8 flour tortillas, burrito size
8 slices or shredded cheddar cheese

Begin by placing the chicken inside your crockpot. Then pour the salsa over the chicken and place the two cubes of chicken bouillon on top of the salsa. Cook on high for 3 – 4 hours or low for 6 1/2 – 7 hours until the chicken is cooked.
 

When the chicken is finished cooking, take it out and shred it with two forks. Then put it back in the crockpot with the rest of the sauce on warm till you need it

Preheat your oven to 350 degrees. Place about 1/3 c. of chicken filling in the middle of each tortilla. Then fold the bottom end of the tortilla over the middle, fold the sides, over, and roll it up like a burrito. Repeat with all of the tortillas and chicken (or however many you’re using).

Place the prepared burritos on a greased cookie sheet and bake them for 15 minutes at 350 degrees.

Prepare the sauce by softening the cream cheese and mixing it with milk, jalapenos and garlic salt. You can mix this in your food processor or blender.
 

Next, spread the cream cheese mixture over the  burritos. Place the cheese  over the cream cheese layer. Then top with a couple of slices of jalapeno if you’d like. Put them back in the oven for about 5 minutes or until the cheese is all melted and yummy.

From <https://www.cupcakediariesblog.com/2011/08/copycat-recipe-pachangas-or-garcias.html>