Turkey Ranchero
Ingredients
4 turkey thighs
1 package enchilada sauce mix
6 oz. tomato paste
1/4 C. water
4 oz. Monterey Jack cheese, grated
1/3 C. low fat yogurt or sour cream
1/4 C. green onions, sliced
1-1/2 C. corn chips, crushed
Cooking Instructions
With sharp knife, cut each thigh in half; remove bone and skin. Place in crock pot. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)