Turkey Ole
Yield
servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
turkey
cooked, shredded |
*
|
| 1 5/8 | ounces |
enchilada sauce
mix |
|
| 12 | ounces |
tomato paste
|
|
| ½ | cup |
water
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 1 | x |
corn chips
|
*
|
| 1 | x |
sour cream
garnish |
*
|
| 1 | x |
scallions, spring or green onions
sliced, garnish |
*
|
| 1 | x |
olives
sliced, garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
turkey
cooked, shredded |
*
|
| 47 | ml/g |
enchilada sauce
mix |
|
| 346.8 | ml/g |
tomato paste
|
|
| 118 | ml |
water
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 1 | x |
corn chips
|
*
|
| 1 | x |
sour cream
garnish |
*
|
| 1 | x |
scallions, spring or green onions
sliced, garnish |
*
|
| 1 | x |
olives
sliced, garnish |
*
|
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
