Ingredients
1 boneless roast
1 jar picante sauce
1 (7 oz.) can diced green chiles
This recipe is probably the easiest in my cooking bag of tricks, and it comes straight from my mother. Thanks, Mom! Combine all of the ingredients in your crockpot in the morning. Cook on low for 8 hours or high for 5 hours. When ready to serve, shred the meat with a fork. (It will just fall apart.) Roll up the meat in tortillas and garnish with sour cream, guacamole and shredded cheese.
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