Turkey Ranchero Recipe

4 Turkey thighs
1 pk Enchilada sauce mix
6 oz Tomato paste
1/4 c Water
4 oz Monterey Jack; grated
1/3 c Lowfat yogurt or sour cream
1/4 c Green onions; sliced
1 1/2 c Corn chips; crushed

With sharp knife, cut each thigh in half; remove bone and skin. Place meat 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.