Turkey Ranchero
MexicanTurkeyEasy7 minBy Northstar
Ingredients
Servings
4
- 4 count turkey thighs
- 1 packet envelope enchilada sauce mix
- 6 oz tomato paste
- 0.3 cup water
- 4 oz Monterey Jack cheese, grated
- 0.3 cup low-fat yogurt or sour cream
- 0.3 cup green onions, sliced
- 1 0.5 cup corn chips, crushed
Instructions
- 1
Using a sharp knife, cut each turkey thigh in half. Remove bones and skin.
- 2
Place the turkey pieces in the slow cooker.
- 3
Combine the enchilada sauce mix with tomato paste and water until smooth — the mixture will be thick. Spread over the turkey thighs.
- 4
Cover and cook on LOW for 7 to 8 hours, until turkey is tender.
- 5
Turn the slow cooker to HIGH. Add the grated Monterey Jack cheese and stir until melted.
- 6
Spoon into an au gratin dish or shallow serving casserole.
- 7
Top with dollops of yogurt or sour cream, sprinkle with sliced green onions, and finish with crushed corn chips. Serve immediately.