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 (8 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 a 3-qt. slow cooker coated with cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks.

Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling. Makes 10 servings.