Ingredients

• 1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
• 1 8oz can tomato sauce
• 1 4oz can chopped green chiles
• 1/3 cup chopped onion
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon garlic powder
• 10 8” flour tortillas, warmed
• 1-1/4 cups shredded cheddar cheese
• 1-1/4 cups El Patio Original salsa
• 1-1/4 cups shredded lettuce
• 1 large tomato, chopped
• Sour cream, optional

Directions

1. Place the chicken in a 4-qt. 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 run clear, 5-6 hours.
2. Remove the chicken. Shred meat with 2 forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla.
3. Top with cheese, salsa, lettuce, tomato and, if desired, sour cream; roll up.
4. Enjoy!

Original recipe