Turkey Ranchero
Ingredients| 4 turkey thighs 1 package enchilada sauce mix 6 oz tomato paste 1/4 cup water 4 oz monterey jack, grated 1/3 cup lowfat yogurt or sour cream 1/4 cup green onions, sliced 1 1/2 cup corn chips, crushed |
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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.
Servings:
8
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