From The Hamilton Beach Test Kitchen
Added by Pat
Cut turkey into bite size chunks. Heat oil in large skillet over medium-high heat. Add turkey and brown. Remove turkey from skillet and place in crock of a 4-quart slow cooker. Add onion to skillet and sauté until softened, about 3 minutes. Sprinkle with flour. Stir and cook about 2 minutes. Add chicken broth and stir, scraping bottom of skillet to deglaze. Pour contents of skillet into crock. Add 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 ½-inch strips. Add tortilla strips, milk and peas to crock and stir to mix. Replace lid and let cook for 10 minutes before serving.
Makes 6 servings.