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TURKEY RANCHERO by www.country-cooking.com
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
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.
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