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Preparation

1. Chop onion, bell pepper and chipotle pepper. Mince garlic and shred lettuce.
2. Trim fat from meat. Cut into 6 pieces.
3. In a 4-quart Crock Pot®, place meat, tomatoes (undrained), onion, bell pepper, chipotle pepper, spices and garlic.
4. Cover and cook on low setting for 8–10 hours or on high for 4–5 hours.
5. Add rice to water and cook according to package directions.
6. Remove meat from cooker and shred, using 2 forks. Place in a large bowl and add sauce to desired consistency.
7. Warm tortillas and spoon meat onto each one. Add 4 teaspoons cheese, 1 tablespoon sour cream, shredded lettuce and 1/2 cup cooked rice. Roll up and enjoy.