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In A Bowl, Combine The Enchilada Sauce, Chilies, Oregano, Garlic Salt And Cumin. Place The Drumsticks In A 5-Qt. Slow Cooker; Top With Sauce. Cover And Cook On Low For 8-10 Hours Or Until A Meat Thermometer Reads 180 Degrees 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.
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