In a slow cooker combine tomato sauce, garlic, chili powder, cumin, paprika, coriander, and salsa. Add the chicken breasts and coat with the sauce. Cover and cook on low for 6 hours or on high for 4 hours. Remove the chicken from the crockpot and shred using two forks. Return the chicken to the slow cooker and mix with the sauce.
Add some the chicken to the center of a flour tortilla leaving about a 2 ½ inch border around the edge. Top with some pinto beans and shredded cheese. Fold in the sides and fold the bottom side up and roll to wrap. Fasten the ends with toothpicks.
Fill a pot with about 1 inch of vegetable oil and heat to medium-high heat. Add two filled tortillas and fry until golden brown on the bottom on the bottom. Using metal tongs carefully flip over and cook until golden brown on the other side. Drain on a plate lined with paper towels. Remove the toothpicks. Repeat with remaining tortillas.
Serve right away with optional toppings of your choice.