Turkey Ole
Submitted by orange
Shredded turkey slow cooks in enchilada sauce and tomato paste, then gets smothered in melted Monterey Jack. Scoop it up with corn chips or stuff it into tacos for the easiest Crock-Pot Mexican dinner you’ll ever make.
YIELD
4 servingsPREP
15 minCOOK
4 hrsREADY
4 hrsGot leftover turkey? Toss it in the slow cooker and let enchilada sauce do all the heavy lifting.
Shredded turkey simmers low and slow with tomato paste, enchilada seasoning, and just enough water to keep things saucy. Right before serving, a blanket of Monterey Jack melts over the top into gooey, stretchy heaven.
Pile it on corn chips, spoon it over rice, or stuff it into taco shells. Top with sour cream, sliced olives, and green onions for the full fiesta.
Pro Tips
- Use leftover Thanksgiving turkey or rotisserie chicken in a pinch
- Keep it on Low for the most tender, pull-apart texture
- Add the cheese only at the very end so it melts without breaking down
Variations
- Serve over egg noodles or rice instead of corn chips for a full dinner plate
- Use as a filling for tostadas, burritos, or quesadillas
- Stir in a can of black beans and some diced green chiles for extra body
Ingredients
Directions
Stir into Crock-Pot, shredded turkey meat, enchilada sauce mix, tomato paste, and water.
Cover; cook on Low 7 to 8 hours or on High 3 to 4 hours.
If on Low, turn to High and add cheese.
Allow cheese to melt.
Serve with corn chips.
Variation: Serve over cooked rice or noodles rather than with cornchips.
Delicious also as a filling for tacos or tostadas
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