Ingredients:

3 10 ounce cans green enchilada sauce
15 – 30 ounces chicken broth (enough to cover turkey breast)
1 large onion, chopped
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 turkey breast (2 lbs or larger)
2 to 3 strips uncooked bacon
1 cup chopped fresh cilantro (optional; to taste)
2 tablespoons fresh lime juice
Warm flour tortillas, optional
Salsa, optional

Directions:
Mix all ingredients except turkey, uncooked bacon, cilantro, lime juice, tortillas and salsa in a 4 quart or larger slow cooker.
Add turkey wrapped in bacon strips.
Cover and cook on low 7 to 9 hours or until turkey is tender.
Remove turkey to a cutting board.
Stir cilantro and lime juice into mixture in slow cooker.
Shred turkey in bite size pieces; return to slow cooker.
Can be served as a soup/stew
OR
Use a slotted spoon to separate meat from liquid and serve burrito/taco style rolled up in flour tortillas with your choice of toppings: cheese, sour cream, shredded lettuce, or salsa.

Note: If you choose to use the meat for a burrito/taco the remaining liquid makes a base for Mexican soup!