FBD

Turkey Ranchero (Crockpot)

Turkey thighs slow-cooked in thick enchilada sauce with Monterey Jack cheese, finished with yogurt or sour cream and corn chips.

MexicanTurkeyIntermediate480 minBy Northstar

Ingredients

Servings
4
  • 4 whole turkey thighs
  • 1 package 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. 1

    With a sharp knife, cut each turkey thigh in half; remove bone and skin. Place in crockpot.

  2. 2

    Combine enchilada sauce mix with tomato paste and water (mixture will be thick). Spread on thighs.

  3. 3

    Cover; cook on LOW 7–8 hours until tender.

  4. 4

    Turn pot to HIGH. Add grated cheese; stir until melted.

  5. 5

    Spoon into an au gratin dish or shallow casserole.

  6. 6

    Top with yogurt or sour cream, green onions, and crushed corn chips. Serve immediately.

Tags

crockpotmexicantex-mexturkeyenchilada