| Advertisements |
Turkey Ranchero
| Ingredients | |||
| 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 | |
Directions: | |||
| 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. | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Cheese