Turkey Ranchero

Course : Turkey
Serves: 8
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4 medium 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

Preparation / Directions:

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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