• 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.

Print this recipe

Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Turkey Ranchero