Search
by Ingredient

Turkey Ole

StarStarStarStarEmpty star

YIELD

servings

PREP

15 min

COOK

4 hrs

READY

4 hrs

Ingredients

4 946
CUPS ML TURKEY
cooked, shredded *
1 5/8 47
OUNCES ML/G ENCHILADA SAUCE
mix
12 346.8
OUNCES ML/G TOMATO PASTE
½ 118
CUP ML WATER
1 237
CUP ML MONTEREY JACK CHEESE
shredded
1 1
X X CORN CHIPS *
1 1
X X SOUR CREAM
garnish *
1 1
X X SCALLIONS, SPRING OR GREEN ONIONS
sliced, garnish *
1 1
X 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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 184 44% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 265mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 22g
Vitamin A 35% Vitamin C 35%
Calcium 25% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe