2 flank steaks (total of 2.5 pounds); 1 envelope taco seasoning; 1 medium onion, chopped; 1 can (4 oz) green chilies; 1 tbsp white vinegar; 8 whole wheat tortillas; 1 1/2 cups Low-fat Mexican Cheese; 1/2 cup low-fat plain yogurt
Cut steaks in half; rub with taco seasoning. Place in crockpot 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 crockpot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomatoes, and sour cream. Fold ends and sides over filling.