Slow Cooker Recipes
Tri-Tip Burritos
Ingredients
- 1 medium-size tri-tip
- 1 large can green enchilada sauce
- Fresh jalapenos, sliced (about 5 to 6)
- Burrito-size flour tortillas
- Sour cream
- Shredded Cheddar cheese
Instructions
- Place meat at bottom of slow cooker.
- Cover with entire can of enchilada sauce and throw in jalapeno slices.
- Cook on LOW for 6 to 8 hours.
- Before serving, take meat out (with portion of sauce) and place in bowl.
- Shred with 2 forks (meat should shred very easily).
- Warm tortillas and serve meat/sauce on tortillas with sour cream and Cheddar cheese as garnish.
