Simmered Turkey Enchiladas

• 2 pounds turkey thighs or drumsticks
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chiles
• 1/3 cup chopped onion
• 2 tablespoons Worcestershire sauce
• 1 to 2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 8 flour tortillas (6 inches), warmed
• Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream
• shredded lettuce

1. Remove skin from turkey; place turkey in a 5-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low until turkey is tender, 6-8 hours.
2. Remove turkey; shred meat with a fork and return to the slow cooker. Heat through.
3. 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.
4. Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, 3-4 minutes, turning once. Let stand 20 seconds.

turkey thighs, tomato sauce, green chiles, onion, worcestershire sauce, chili powder, garlic, flour tortillas, green onions, shredded lettuce

Taken from www.tasteofhome.com/recipes/simmered-turkey-enchiladas/ (may not work)