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Mexican Turkey

2 pounds frozen turkey thighs -- thawed and skinned
1 4 oz can chopped green chiles
1/3 cup chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 8 oz can tomato sauce
1/4 teaspoon garlic powder
8 large flour tortillas -- at room temperature
3/4 cup shredded cheddar cheese
2/3 cup sour cream
diced fresh tomatoes
shredded lettuce

Place turkey thighs in slow cooker. Add tomato sauce, chiles, onion, Worcestershire, chili powder and garlic powder. Cover and cook on low for 10 to 12 hours. Remove turkey from bones; discard bones. Shred turkey and return to pot. Stir to combine well with sauce. Spoon meat and sauce onto a tortilla and roll up. Garnish with cheese, sour cream, tomatoes and lettuce. Repeat with remaining tortillas.

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