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Turkey Enchiladas

2 turkey thighs or drumsticks (about 2 pounds)
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

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

Printed from tasteofhome.com Oct 7, 2008

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Turkey Enchiladas cont.

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.