Turkey Ranchero
Instructions:
- 4 Turkey thighs
- 1 package Enchilada sauce mix
- 6 ounces Tomato paste
- 1/4 cup Water
- 4 ounces Monterey Jack, grated
- 1/3 cup Lowfat yogurt or sour cream
- 1/4 cup Green onions, sliced
- 1−1/2 cups Corn chips, crushed
- With sharp knife, cut each thigh in half; remove bone and skin.
- Place in crockpot.
- Combine enchilada sauce mix with tomato paste and water.
- Mixture will be thick. Spread on thighs.
- Cover; cook on LOW 7 to 8 hours or until tender.
- Turn pot on HIGH.
- Add cheese; stir until melted.
- Spoon into an au gratin dish or shallow casserole.
- Spoon yogurt over turkey.
- Sprinkle with onions.
- Top with corn chips.