Turkey Ranchero

• 4 each turkey thighs
• 1 each enchilada sauce package
• 6 ounces tomato paste
• 1/4 cup water
• 4 ounces monterey jack cheese grated
• 13 cup yogurt, plain low fat, or sour cream
• 1/4 cup onions green, sliced
• 1 1/2 cup corn chips crushed

1. With sharp knife, cut each thigh in half; remove bone and skin.
2. Place in crockpot.
3. Combine enchilada sauce mix with tomato paste and water.
4. Mixture will be thick.
5. Spread on thighs.
6. Cover; cook on Low 7 to 8 hours or until tender.
7. Turn pot on High.
8. Add cheese; stir until melted.
9. Spoon into an au gratin dish or shallow casserole.
10. Spoon yogurt over turkey.
11. Sprinkle with onions.
12. Top with corn chips.

turkey thighs, enchilada sauce, tomato paste, water, yogurt, onions green, corn chips

Taken from recipeland.com/recipe/v/turkey-ranchero-2548 (may not work)