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Slow Cooker Enchilada Lettuce Wraps

Slow Cooker Enchilada Lettuce Wraps

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servings Makes 6 servings 6
preparation time PREP 20 minutes
total time TOTAL More than 1 hour

Ingredients

  • 1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloin
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 can LA VICTORIA® enchilada sauce
  • 1 jalapeño pepper, sliced
  • leaves from head of Boston Bibb
  • garnish: avocado slices, cilantro leaves, shredded Cheddar cheese and sour cream

Directions

  1. 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 jalapeño slices and cilantro.
  2. Serve in lettuce cups. Garnish, with avocado, cilantro, shredded Cheddar cheese, and sour cream, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories180

Protein29g

Carbohydrates12g

Fiber3g

Sugars2g

Fat2g

Cholesterol50mg

Sodium750mg

Saturated Fat0g

MADE WITH

Extra Lean Boneless Turkey Breast Tenderloins

Extra Lean Boneless Turkey Breast Tenderloins

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Slow Cooker Enchilada Lettuce Wraps