Turkey ranchero

8 servings

Ingredients

QuantityIngredient
4Turkey thighs
1packEnchilada sauce mix
6ouncesTomato paste
¼cupWater
4ouncesMonterey Jack; grated
cupLowfat yogurt or sour cream
¼cupGreen onions; sliced
cupCorn chips; crushed

Directions

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.