Ingredients
1 1/2 pounds boneless skinless chicken thighs
1 jar (24 oz) Jesben Italian Tomato, Peppers & Herbs Slow Cooker Sauce
2 Tablespoons chili powder
1 teaspoon ground cumin
12 corn tortillas
2 cup shredded Mexican-style cheese
fresh cilantro, hot sauce optional
Instructions
- Place chicken in slow cooker. Pour entire jar of Jesben Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of chicken. Sprinkle chili powder and cumin on top chicken and sauce, Cover and cook on low for 6 hours or high for 3 hours, or until chicken is fully cooked.
- After cooking, stir cooked chicken and sauce. If desired, add hot sauce to taste.
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Remove chicken from sauce, and shred using two forks. Reserve sauce.
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Wrap tortillas in a damp paper towel and microwave on high for 20-30 seconds until pliable.
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Spoon about 1/3 cup of chicken along the center of each tortilla.
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Sprinkle with about 2 Tablespoons of shredded cheese.
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Roll (or fold) tortilla around filling and place seam-side down.
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Repeat with remaining tortillas, using up all shredded chicken.
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Place tortillas in a lightly oiled casserole or baking pan.
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Cover tortillas with remaining sauce and cheese
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Place in 400 degree oven for 15 minutes or until cheese is melted.
Garnish with fresh cilantro if desired.
Makes 8-10 servings.