1 broiler/fryer chicken (3 1/2 lbs), cut up and skin removed
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/3 c. chopped onion
2 Tbsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 tsp. garlic powder
10 flour tortillas (8 inches), warmed
1 1/4 c. shredded cheddar cheese
1 1/4 c. salsa
1 1/4 c. shredded lettuce
1 large tomato, chopped
3/4 c. sour cream, optional
1. Place chicken in a 3 quart slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender and juices run clear.
2. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 c. chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.
Yield: 5 servings