Turkey ranchero
8 servings
Ingredients
Quantity | 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 |
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.
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