Turkey ranchero
8 servings
Ingredients
| Quantity | 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 |
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.