Turkey Ranchero

Ingredients and Instructions

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.