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How To make Turkey Ranchero

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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.

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