Crock Pot Turkey Enchiladas
Crock Pot Turkey Enchiladas
2 turkey thighs or drumsticks (about 2 lb.), skin removed
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies, undrained
1/3 cup chopped onion
2 TB Worcestershire sauce
1 TB chili powder, or to taste
1/4 tsp. garlic granules
8 (6 inch) flour tortillas, warmed *
Optional toppings:
Chopped green onions
Sliced ripe olives
Chopped fresh tomatoes
Shredded Cheddar cheese
Shredded lettuce
Sour cream
Remove skin from turkey. Place in a 5 quart crock pot/slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on LOW heat setting for 6 to 8 hours or until turkey is tender. Remove turkey; shred meat with a fork and return to the crock pot/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.
* Wrap tortillas in a double thickness of paper towels and microwave for 60 seconds.