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, a nd 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. Deli cious also as a filling for tacos or tostadas