Turkey Enchiladas
Cooking MethodSlow Cooker
Ingredients
- 2 turkey thighs or drumsticks, about 2 pounds
- 1 can (8 oz.) tomato sauce
- 1 can (4 oz.) chopped green chilies
- 1/3 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 8 7-inch flour tortillas
- chopped green onions
- sliced ripe olives
- chopped tomatoes
- shredded cheddar cheese
- sour cream
- shredded lettuce
Instructions
Remove skin from turkey. Place in a 5 quart slow cooker. Combine tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder; pour over the turkey. cover and cook on low for 6-8 hours or until turkey is tender. Remove turkey, shred meat with a fork and return to the slow cooker. Heat through. Spoon about 1/2 cup of turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Yield 4 servings.
