Salsa Chicken

4 chicken breasts
1   24oz jar salsa
1   8oz pkg cream cheese
1 pkg. tortillas

Freezing: Cook chicken and salsa in crockpot on high for 3 hours. Shred chicken and add cream cheese. Cook until cream cheese is melted. Let cool. Place in freezer bag and freeze. Include a bag of tortillas with each meal.
To cook: Place shredded chicken in crockpot for 1-2 hrs on low or in a skillet until heated through.
As a WRAP: In a frying pan, fry tortillas. The put chicken mixture on tortilla and roll up. You can add additional toppings like lettuce, tomato, olives, etc.
As a QUESADILLA: spoon mixture onto half of tortilla, fry in pan on both sides. Serve with Sour cream.