Title: Turkey Ranchero
Yield: 8 servings
|1 pk enchilada sauce mix|
|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.