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Turkey Ranchero

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Submitted by cindylouwho

A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.

YIELD

8 servings

PREP

20 min

COOK

8 hrs

READY

8 hrs

Ingredients

4 4
EACH EACH TURKEY
thighs *
1 1
EACH EACH ENCHILADA SAUCE
package *
6 173.4
OUNCES ML/G TOMATO PASTE
¼ 59
CUP ML WATER
4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
grated
79
CUP ML YOGURT, PLAIN
low fat, or sour cream
¼ 59
CUP ML ONIONS
green, sliced
1 ½ 355
CUP ML CORN CHIPS
crushed *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 55 44% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 116mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 10%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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