Mexican Turkey

Course : Crockpot
Serves: 4
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2 pounds frozen turkey thighs, thawed and skinned
4 ounces chopped green chiles
1/3 cup chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
8 ounces tomato sauce
1/4 teaspoon garlic powder
8 large flour tortillas -- at room temperature
3/4 cup shredded cheddar cheese
2/3 cup sour cream
3 medium diced fresh tomatoes
1 medium shredded lettuce

Preparation / Directions:

Place turkey thighs in crockpot. Add tomato sauce, chiles, onion, Worcestershire, chili powder and garlic powder. Cover and cook on low for 10 to 12 hours. Remove turkey from bones; discard bones. Shred turkey and return to pot. Stir to combine well with sauce. Spoon meat and sauce onto a tortilla and roll up. Garnish with cheese, sour cream, tomatoes and lettuce. Repeat with remaining tortillas.

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