Turkey Ranchero
A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.
Yield
8 servingsPrep
20 minCook
8 hrsReady
8 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
turkey
thighs |
*
|
| 1 | each |
enchilada sauce
package |
*
|
| 6 | ounces |
tomato paste
|
|
| ¼ | cup |
water
|
|
| 4 | ounces |
monterey jack cheese
grated |
|
| ⅓ | cup |
yogurt, plain
low fat, or sour cream |
|
| ¼ | cup |
onions
green, sliced |
|
| 1 ½ | cup |
corn chips
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
turkey
thighs |
*
|
| 1 | each |
enchilada sauce
package |
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 59 | ml |
water
|
|
| 115.6 | ml/g |
monterey jack cheese
grated |
|
| 79 | ml |
yogurt, plain
low fat, or sour cream |
|
| 59 | ml |
onions
green, sliced |
|
| 355 | 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.
