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Turkey Ranchero
•
4
1
Turkey thighs
package Enchilada sauce mix
ounces Tomato paste
•
• 6
• 1
• 4
• 1
• 1
• 1
/4 cup Water
ounces Monterey Jack, grated
/3 cup Lowfat yogurt or sour cream
/4 cup Green onions, sliced
−1/2 cups Corn chips, crushed
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.
Turkey Ranchero
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