Turkey Ranchero Recipe
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Ingredients : Turkey Ranchero Recipe
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
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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