Turkey Ranchero

Recipe Ingredients

4		Turkey thighs
1		Enchilada sauce mix
6 oz	170g	Tomato paste
1/4 cup	59ml	Water
4 oz	113g	Monterey jack - grated
1/3 cup	78ml	Lowfat yogurt or sour cream
1/4 cup	15g / 0.5oz	Green onions - sliced
1 1/2 cups	93g / 3.3oz	Corn chips - crushed

Recipe Instructions

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.

Source:
Joanne L. Schweikj

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