3-4 lb. chicken, cut up and skin removed
8-oz. can tomato sauce
4-oz. can green chiles
1/3 cup chopped onion
2 tbsp chili powder
2 tbsp Worcestershire sauce
1/4 tsp garlic powder
10 flour tortillas (8 inch)
Shredded cheddar cheese Salsa
Salsa
Shredded lettuce
Chopped tomato
Sour cream
Place chicken in slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices from chicken are clear.
Remove the chicken. Shred meat with two forks, discard bones. Return meat to slow cooker and heat through. Spoon chicken down center of each tortilla, top with desired topping.
—kwc—
This one sounds so good to me today. I haven’t had pasta in a while except for macaroni and cheese once.
The only change I would make is to add the shrimp after the pasta has been cooking a while. They only take about 2 or 3 minutes to cook.
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