Yield: 8 servings
|1 pack||Enchilada sauce mix|
|6 ounces||Tomato paste|
|4 ounces||Monterey Jack; grated|
|⅓ cup||Lowfat yogurt or sour cream|
|¼ cup||Green onions; sliced|
|1½ cup||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.