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Turkey Ranchero Recipe
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| Ingredients | | | 4 | each | turkey, thighs | | | 1 | each | enchilada sauce mix, package | | | 6 | oz | tomato paste | | | 1/4 | cup | water | | | 4 | oz | monterey jack cheese, grated | | | 1/3 | cup | yogurt, low fat, or sour cream | | | 1/4 | cup | onions, green, sliced | | | 1 1/2 | 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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