Recipe ingredients
- 4 turkey thighs
- 1 package enchilada sauce mix
- 6 ounces tomato paste
- 1/4 cup water
- 4 ounces monterey jack, grated
- 1/3 cup lowfat yogurt or sour cream
- 1/4 cup green onions, sliced
- 1-1/2 cups corn chips, crushed
Recipe method
- 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 a grating dish or shallow casserole.
- Spoon yogurt over turkey.
- Sprinkle with onions.
- Top with corn chips.
Other crockpot recipes:
Turkey ranchero recipe
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