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TURKEY RANCHERO
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Mexican
Turkey
Amount Measure Ingredient -- Preparation Method
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4 Turkey thighs
1 pk Enchilada sauce mix
6 oz Tomato paste
1/4 c Water
4 oz Monterey Jack -- grated
1/3 c Lowfat yogurt or sour cream
1/4 c Green onions -- sliced
1 1/2 c 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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