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
LIke this recipe? Be sure to download the Free 27 Simple Mexican Recipes eCookbook today!
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.
