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.

Posted to MealMaster Recipes List, Digest #154

Date: Fri, 31 May 1996 11:39:02 -0400

From: millern@redwood.cc.andrews.edu (Nancy Miller)