· 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.
· 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.
