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Turkey ranchero

Yield: 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

Instructions:

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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