Ingredients
- 1 jalapeno, seeded and chopped
- 1 white onion, chopped
- 5 cloves garlic, finely chopped
- 3-4 boneless chicken breasts
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 teaspoon chili powder
- 24 (6-inch) corn tortillas
- 1 block ranchero cheese, crumbled
- Nonstick cooking spray
- Corn oil
Directions
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Place the jalapeno, onion, garlic, and chicken in the slow cooker
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Stir in oregano, black pepper, and chili powder
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Cover and cook on low for 5 to 6 hours
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Turn oven to broil
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Spray a baking pan with nonstick cooking spray
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Remove the chicken and vegetables from the slow cooker
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Shred the chicken with a fork and mix in with the cooked vegetables
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To each tortilla, add 1/2 teaspoon of the chicken mixture and 1/4 tablespoon of cheese, and then roll tightly
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Put a toothpick through the center of each tortilla to hold it closed, and place on the baking pan
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Repeat with remaining tortillas and mixture
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When finished, brush each tortialla with a little corn oil, and place the pan in the oven for 3-5 minutes
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Remove when tortillas are golden brown on top
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Serve with a side of salsa and refried beans
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Note: A great way to keep your tortillas from splitting when rolled is to place 3-4 tortillas in an unsealed plastic bag and microwave for 30 seconds
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Repeat with the remaining tortillas as needed
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This will make them soft and pliable