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Turkey Ranchero
Yields: 8 serving(s)
Ingredients
- 4 turkey thighs
- 1 pack enchilada sauce mix
- 6 ounce(s) tomato paste
- 1/4 cup(s) water
- 4 ounce(s) monterey jack; grated
- 1/3 cup(s) lowfat yogurt or sour cream
- 1/4 cup(s) green onions; sliced
- 1 1/2 cup(s) 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.
Rate this recipe: 
(2 votes, average: 3 out of 5)
(2 votes, average: 3 out of 5) 
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