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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 6 |
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Ingredients:
4 cup(s) chicken, shredded |
1/2 cup(s) cilantro, finely chopped |
12 flour tortillas |
3 garlic cloves |
1/2 cup(s) green onions, finely chopped |
3 jalapeno peppers, sliced |
1 cup(s) lettuce, shredded |
3 cup(s) monterey jack grated cheese |
3 onion, sliced |
1 cup(s) salsa |
1 teaspoon(s) salt |
1 cup(s) sour cream |
1 1/2 cup(s) tomato juice |
28 ounce(s) tomatoes, canned |
1 tablespoon(s) vegtable oil |
Directions:
1. ) In a nonstick skillet, heat oil over medium high heat. Add onions and cook until translucent. Reduce heat to medium. Add garlic, jalapeno peppers, tomatoes and salt; cook for about 5 minutes or until sauce thickens slightly.
2. ) Meanwhile, pour tomato juice into a large bowl. One at a time, dip tortillas in juice, turning to ensure all parts are moistened. Lay tortilla on a plate; spread with about 1/3 cup chicken. Sprinkle with 1 tsp green onions and 2 tbsp grated cheese. Repeat procedure to fill remaining tortillas. (When you are finished you should have about 1 cup cheese left.) Fold ends over and roll up.
3. ) Lay filled tortillas, seam-side down in the Crock-Pot. Pour sauce over tortillas and sprinkle with remaining cheese and green onions.
4. ) Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. Garnish with cilantro, lettuce, sour cream and salsa.
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