4 cups shredded cooked turkey (chicken may be substituted)
1 pkg (1 5/8-oz) enchilada sauce mix
2 cans (6-oz each) tomato paste
1/2 cup water
1 cup shredded Montery Jack cheese
Corn chips for serving
Garnish ideas: sour cream, sliced green onions, sliced ripe olives, diced Roma tomatoes
Combine the turkey, enchilada sauce mix, tomato paste, and water in a slow cooker/crockpot.
Place lid on cooker and cook on low 7 to 8 hours or on high 3 to 4 hours.
Set temperature to high and add the cheese; allow cheese to melt overall.
Serve with the corn chips and garnish with your choice of garnish toppings.
Note: This is an okay dish for diabetics as it has a ratio of 27 g protein to 14 g carbs per serving.
2 cans (6-oz each) tomato paste
1/2 cup water
1 cup shredded Montery Jack cheese
Corn chips for serving
Garnish ideas: sour cream, sliced green onions, sliced ripe olives, diced Roma tomatoes
Combine the turkey, enchilada sauce mix, tomato paste, and water in a slow cooker/crockpot.
Place lid on cooker and cook on low 7 to 8 hours or on high 3 to 4 hours.
Set temperature to high and add the cheese; allow cheese to melt overall.
Serve with the corn chips and garnish with your choice of garnish toppings.
Note: This is an okay dish for diabetics as it has a ratio of 27 g protein to 14 g carbs per serving.
Note: File Photo
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