Yield: 6 servings
In a bowl, combine the enchilada sauce, chilies, oregano, garlic salt and cumin.
Place the drumsticks in a 5-quart slow cooker; top with sauce. Cover and cook on low for 8 to 10 hours or until a meat thermometer reads 180 F. Remove turkey and keep warm.
Strain sauce into a saucepan. Combine the cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Please note that some ingredients and brands may not be available in every store.