Here's a different way to serve an economical cut of meat.

Allrecipes Member


Recipe Summary test

4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Remove skin from turkey. Place in a 5-qt. 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.


(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

563 calories; protein 45.1g; carbohydrates 63.1g; fat 13.7g; cholesterol 151.8mg; sodium 1314.7mg. Full Nutrition

Reviews (5)

Rating: 4 stars
Mmmm, this was a really tasty recipe that masked the taste of reheated turkey (I don't care for the taste of most meats when reheated). I was worried that it would just taste like reheated turkey with a few spices mixed in, but after it simmered in the crockpot all day, I couldn't even tell the difference! It tasted like meat at a restaurant as a matter of fact! I am anxious for my husband to get home and try some. The only change I made was 1 Tbsp Worcestershire instead of 2, and I added a baked potato I had leftover in the fridge into the meat mixture (my mom worked at an authentic Mexican restaurant and they added a potato to their meat to make it stretch further...I added it in just because I had one and I have come to like my enchilada and tacos with one!) I am anxious for others to try this recipe and make their changes, because I am not one to make changes to a recipe unless recommended by someone else!!! Read More
Rating: 5 stars
Mmmmm.... this smells and tastes delish! I didn't have any chopped green chilies so I used green enchilada sauce and it still tasted great! Read More
Rating: 4 stars
I followed the recipe exactly except for the onion, I used more. I was worried because it does not call for salt. I was surpised that it tasted salted and figured that must have come from the canned chiles. The flavor was good and I used it as a filling with a warm flour tortilla, tomatoes, cheese, lettuce and avacado. Since it was just me, I put the rest in the freezer to make tacos during the week. I'm looking forward to using it for a quick dinner when I don't have time to cook. Read More