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| recipe title: |
Turkey Ranchero |
| category: |
Poultry |
| keywords: |
Mexican, Turkey |
| servings: |
8 servings |
| 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
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| directions: |
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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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