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.