2 Hours 25 Minutes
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin
tablespoon ground chili powder
teaspoon ground cumin
can LA VICTORIA® enchilada sauce
jalapeno pepper, sliced
leaves from head of Boston Bibb
garnish: avocado slices, cilantro leaves, shredded cheddar cheese and sour cream
Place turkey in bottom of slow-cooker. Sprinkle with chili powder and cumin. Pour enchilada sauce over turkey. Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.
Always cook turkey to well-done, 165°F as measured by a meat thermometer. Shred turkey with 2 forks. Stir in jalapeno slices and cilantro.
Serve in lettuce cups. Garnish, with avocado, cilantro, shredded cheddar cheese, and sour cream, if desired.