Ingredients

3 turkey thighs
Salt to taste
Freshly ground black pepper to taste
1 package enchilada sauce mix
1 can tomato paste 6 oz.
1/2 C. water
2 C. grated Jack cheese
1/2 C. sour cream
1/4 C. sliced green onions
Ripe olives

Cooking Instructions

Cut each thigh in half. Remove bone. Sprinkle with salt and pepper. Place in crock pot. Combine enchilada sauce, tomato paste and water. Spread mixture on top of thighs. Cover pot. Set on low and cook until tender or 6 hours. Turn control to high, add cheese and stir until cheese melts. Place in shallow casserole to serve. Spoon on sour cream. Sprinkle on green onions and garnish with sliced ripe olives.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)