Turkey Ranchero Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: Turkey thighs,
1 package: Enchilada sauce mix,
6 ounce: Tomato paste,
1/4 cup: Water,
4 ounce: Monterey Jack, grated
1/3 cup: Lowfat yogurt or sour cream,
1/4 cup: Green onions, 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.
Source from luhu.jp
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.
Source from luhu.jp