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 (7 inches)

Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce. Remove skin from turkey and discard. Place turkey in a 5-quart slow cooker.

Combine 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.

Makes 4 servings.

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