Shredded beef (I've also used pork and chicken)
1 large can Las Palmas green chili enchilada sauce
1 can green chilies
Jalapeño, diced (optional, but adds great flavor)
Cornstarch
Combine green chilies, enchilada sauce, jalapeño, and desired amount of shredded beef (the canned stuff works great) in a crock pot and cook all day on low (the longer, the better the flavor). When ready to serve, combine cornstarch and a small amount of water in a separate bowl and mix until it makes a smooth liquid. Add cornstarch mixture to crock pot ingredients to thicken green chili mixture. If mixture is still too runny for your taste, add more cornstarch/water mixture. If it's too thick, add water. You can eat the green chili mix alone in the burrito or in combination with beans. To make an extra yummy burrito, cover burrito with green chili mixture, sour cream and cheese (Dustin's favorite).
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