4 each turkey, thighs
1 each enchilada sauce mix, package
6 oz tomato paste
1/4 cup water
4 oz monterey jack cheese, grated
1/3 cup yogurt, low fat, or sour cream
1/4 cup onions, green, sliced
1 1/2 cup corn chips, crushed
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.
