Shredded Meat Burritos

Shredded Meat Burritos

Source: Joanna Knox via Jackie Adams, adapted by me

Ingredients:
3 lbs. meat (chuck roast, pork butt or chicken breasts/thighs)
1 cup water
1 1/2 tablespoons vinegar
2 tablespoons chili powder
1 teaspoon salt
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon minced garlic
1/8 teaspoon black pepper
1 can Rotel tomatoes
flour tortillas
grated cheddar cheese
1 can enchilada sauce

Directions:
Spray the inside of the slow cooker with cooking spray. Place the meat in the slow cooker and pour the water over the meat. Add the vinegar, chili powder, salt, oregano, cumin, garlic, black pepper and tomatoes. Cook on low heat for 7-8 hours.

Remove the meat to a cutting board and shred with forks. Discard the fat and place the shredded meat back in the slow cooker with the juices and tomatoes. Stir to combine.

Spray a 9"x13" pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Assemble burritos with cheese and meat in each tortilla. Place the burritos in the pan. Once the pan is full, spoon enchilada sauce over the burritos being careful to cover each one thoroughly. Sprinkle burritos with extra cheese.

Bake at 350 for 15-30 minutes until bubbly.

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