Ingredients 4 each turkey, thighs 1 each enchilada sauce mix, package 6 oz tomato paste 1/4 cup water 4 oz monterey jack cheese, grated 1/3 cup yogurt, low fat, or sour cream 1/4 cup onions, green, sliced 1 1/2 cup 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.