TURKEY RANCHERO

30.10.2008 | Author: Cook | Posted in Turkey
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TURKEY RANCHERO


Servings: 8
Ingredients: 

  • 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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