PREPARATION INSTRUCTIONS: 1. Place all ingredients (except the tortillas, cheese and sour cream) in a freezer bag. 2. Zip the bags closed and refrigerate or freeze.

TO COOK: 1. Thaw in the refrigerator the night before or the morning you plan to cook. 2. Place contents of bag in the bottom of the slow cooker. 3. Cook on high for 4 hours (or low for 8, medium for 6). 4. Shred with forks or a potato masher. 5. Serve in tortillas and top with cheese and sour cream. Serve with white rice.