Wash your hands and vegetables. Clean your cooking area.
Combine chili powder, cumin, onion powder, garlic powder, dried oregano, and paprika in a small bowl.
Heat a large non-stick skillet over medium-high. Add turkey; cook 5 minutes or until browned, stirring to crumble. Sprinkle with spice mixture; cook 1 minute or until fragrant, stirring constantly. Add water (if needed); cook 4 minutes or until thickened and meat is done.
Heat taco shells according to package directions.
Fill shells evenly with turkey filling, lettuce, tomato, avocado, and cheese.
Chop the chicken and onion. If possible use a separate cutting board for each or wash the cutting board and knife between ingredients.
Add chicken, rice, enchilada sauce, green chilies, chicken broth, onion, and cumin to the slow cooker.
Stir to combine.
Cook on low for 6-8 hours or high for 3-4 hours.
Note: If you do not have a Crock-Pot®/slow cooker, you can prepare this dish in your stove but you might need and extra ¼ cup of chicken broth. Cook in low-medium heat for about 40 minutes or until liquid is absorbed and rice is fully cooked.
Nutrition Facts Servings: 6, Serv. size: 1 cup (179g), Amount per serving: Calories 180, Total Fat 2.5g (3% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 600g (26% DV), Total Carb. 20g (7% DV), Fiber 2g (7% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 19g, Vit. D (0% DV), Calcium (2% DV), Iron (6% DV), Potas. (4% DV)