Title: Turkey Ranchero
Categories: Crockpot Mexican Turkey
Yield: 8 Servings
| 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. From: Millern@redwood.Cc.Andrews.Edu (N