Place all ingredients, except the cream cheese in crock pot. Cook 4 hours on high.

Add cream cheese and continue on low for 30 more minutes.

Shred chicken.

Cut tortillas into triangles, and bake in oven for 3-5 minutes, until crispy.

To serve: place a variety of lettuce greens on a plate, then the chicken mixture, topped with additional salsa and triangle cut tortillas.