Turkey Enchiladas
In her Tempe, Arizona kitchen, Stella Schams discovered a different way to serve an economical cut of meat. She simmers turkey thighs with tomato sauce, green chiles and seasonings until they're tender and flavorful. Then she shreds the turkey and serves it in tortillas with other fresh fixings.4 ServingsPrep: 10 min. Cook: 6 hours 10 min.
Ingredients
- 2 pounds turkey thighs or drumsticks
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) chopped green chilies
- 1/3 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 1 to 2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- 8 flour tortillas (6 inches), warmed
- Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Directions
- Remove skin from turkey. Place in a 5-qt. 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 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.