1-1/2 lbs BONELESS TURKEY BREAST, CHOPS OR CUTLETS
1 tbsp olive oil
1 c chopped onion
2 tbsp flour
14 oz TURKEY BROTH or canned low-sodium chicken broth
1 (4-oz) can sliced mushrooms
4 Small carrots, peeled and thinly sliced
2 Ribs celery, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
3 (8-Inch) flour tortillas
1 (5-oz) can evaporated milk
2 c fresh or frozen peas
Cut turkey into bite size chunks.
Heat oil in large nonstick skillet over medium heat. Add turkey and brown lightly. Remove turkey from skillet and place in crock pot of a 4-quart slow cooker.
Add onion to same skillet and sauté until softened, about 3 minutes. Sprinkle with flour. Stir and cook about 2 minutes, until flour becomes light tan. Add poultry broth and stir, scraping bottom of skillet to deglaze. Pour contents of skillet into crock pot.
Stir in mushrooms, carrots, celery, salt, pepper and thyme.
Cover and cook on LOW 7 hours.
Before serving, cut tortillas in half. Stack tortillas and cut crosswise into 1/2-inch strips.
Add tortilla strips, milk and peas to crock pot and stir to mix.
Replace lid and cook another 10-15 minutes before serving.