*  Exported from  MasterCook  *

                               Turkey Olé

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked turkey -- shredded
   1      1-5/8 oz pkg  enchilada sauce mix
   2      6 oz cans     tomato paste
     1/2  cup           water
   1      cup           shredded Monterey jack cheese
                        corn chips
                        sour cream -- garnish
                        sliced green onions -- garnish
                        sliced ripe olives -- garnish

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

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