Turkey Ranchero
Turkey Ranchero gives you the taste of a fancy Mexican dinner with such a simple recipe. This tasty casserole is loaded with cheese, onions and sour cream and is topped off with crunchy corn chips.
Notes
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Cooking Time8 hr
Cooking MethodSlow Cooker
Ingredients
- 4 turkey thighs
- 1 pack enchilada sauce mix
- 6 ounces tomato paste
- 1/4 cup water
- 4 ounces Monterey Jack cheese, grated
- 1/3 cup lowfat yogurt or sour cream
- 1/4 cup green onions, sliced
- 1 1/2 cup corn chips, crushed
Instructions
- With sharp knife, cut each thigh in half, remove bone and skin. Place in slow cooker.
- 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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