Ingredients
1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed1 can (8 ounces) tomato sauce1 can (4 ounces) chopped green chiles1/3 cup chopped onion2 tablespoons chili powder2 tablespoons Worcestershire sauce1/4 teaspoon garlic powder10 flour tortillas (8 inches), warmed1-1/4 cups shredded cheddar cheese1-1/4 cups salsa1-1/4 cups shredded lettuce1 large tomato, choppedSour cream, optional
Preparation
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.
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. Top with cheese, salsa, lettuce, tomato and, if desired, sour cream; roll up.
