Tri-Tip Burritos

1 medium-size tri-tip
1 large can green enchilada sauce
Fresh jalapenos, sliced (about 5 to 6)
Burrito-size flour tortillas
Sour cream
Shredded Cheddar cheese

Place meat at bottom of crock pot. Cover with entire can of enchilada sauce and throw in jalapeno slices. Cook on LOW for 6 to 8 hours.

Before serving, take meat out (with portion of sauce) and place in bowl. Shred with 2 forks (meat should shred very easily).

Warm tortillas and serve meat/sauce on tortillas with sour cream and Cheddar cheese as garnish.