This is a recipe my mom always made for us growing up. I love this recipe because I have a small family and even the smallest roast is too big for our family. This takes care of the left-overs and is so easy to make.Ingredients:
left over roast (any kind), about 1 lb.
1 can salsa verde, I use Herdez brand
1 can diced green chilies
1. Shred left over roast and place in crock pot. Pour salsa verde over meat and mix in green chilies.
2. Cook on low for 2-3 hours.
3. Serve in warm tortillas (I prefer the ones you have to cook), and top with cheese, sour cream, black olives, lettuce- whatever you like!