2 pounds skinless, boneless chicken breast halves
1 15-ounce can pinto beans in chili sauce
1 16-ounce bottle salsa with chipotle peppers
8 10-inch flour tortillas, warmed
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Shredded lettuce, chopped tomato, and dairy sour cream

In a 3 1/2 quart slow cooker place chicken and undrained beans. Pour salsa over chicken and beans.

Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours.

Remove chicken breast halves from cooker. On a cutting board use 2 forks to shred chicken into bite-size pieces. Using a potato masher, mash beans slightly in slow cooker. Return chicken to cooker, stirring to mix.

Serve with warmed tortillas, lettuce, tomato and sour cream.