Adapted from
Smart Crockery Cooking
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1 lb
ground chicken breast skinless
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1 cup
onions, chopped
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1/2 cup
bell peppers, chopped
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1 cup
carrots, shredded
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15 ozs
crushed tomatoes, undrained
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3/4 cup
water
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1 tbsp
chili powder
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1 1/2 tsps
salt
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1/2 tsp
garlic powder
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16 pcs
whole wheat tortillas
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4 ozs
Monterey Jack cheese, shredded
In a large skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in carrots, tomatoes, water, chili powder, salt, and garlic powder. Cover and cook on low for three hours. Spoon 1/4 cup chicken mixture onto each tortilla. Fold the tortillas in half. Place filled tortillas seam-side down on a prepared baking sheet. Cover with foil. Warm in a 325 degree oven for five minutes. Sprinkle each with cheese.