Steak Burritos

2 flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 tablespoon vinegar
10 flour tortillas (7 inches)
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped, seeded plum tomatoes
3/4 cup sour cream

Cut steaks in half; rub with taco seasoning. Place in 4 quart slow cooker which has been coated with nonstick cooking spray. Top with onions, chilies and vinegar. Cover and cook for 9 hours on low, until meat is tender. Remove steaks and cool slightly; shred meat with 2 forks.
Return to slow cooker; heat through. Spoon about 1/2 cup of meat mixture down center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.
Yield: 10 servings