Source of Recipe
Yield: 8 servings
4 turkey thighs
1 pk enchilada sauce mix
6 oz tomato paste
1/4 c water
4 oz Monterey Jack cheese, 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 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