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Ingredients:
4 turkey thighs
1 package enchilada sauce mix
6 oz tomato paste
1/4 cup water
4 oz monterey jack, grated
1/3 cup lowfat yogurt or sour cream
1/4 cup green onions, sliced
1 1/2 cup corn chips, crushed
Instructions:
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.
Servings: 8
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Turkey Ranchero Recipe brought to you by Mexican Recipes To-Go
