Turkey ranchero

Yield: 8 servings

Measure Ingredient
4 Turkey thighs
1 pack Enchilada sauce mix
6 ounces Tomato paste
¼ cup Water
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.

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