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

1. Place the jalapeno, onion, garlic, and chicken in the slow cooker

2. Stir in oregano, black pepper, and chili powder

3. Cover and cook on low for 5 to 6 hours

4. Turn oven to broil

5. Spray a baking pan with nonstick cooking spray

6. Remove the chicken and vegetables from the slow cooker

7. Shred the chicken with a fork and mix in with the cooked vegetables

8. To each tortilla, add 1/2 teaspoon of the chicken mixture and 1/4 tablespoon of cheese, and then roll tightly

9. Put a toothpick through the center of each tortilla to hold it closed, and place on the baking pan

10. Repeat with remaining tortillas and mixture

11. When finished, brush each tortialla with a little corn oil, and place the pan in the oven for 3-5 minutes

12. Remove when tortillas are golden brown on top

13. Serve with a side of salsa and refried beans

14. 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

15. Repeat with the remaining tortillas as needed

16. This will make them soft and pliable

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