Turkey Ranchero

9 ingredients
8 steps

Ingredients

  • 4 1/2 to 5 lb. turkey thighs
  • 1 pkg. enchilada sauce mix
  • 6 oz. can tomato paste
  • 1/4 c. water
  • 1 c. Monterey Jack cheese, grated
  • 1/3 c. low-fat yogurt or sour cream
  • 1/4 c. sliced green onions
  • 1/2 c. sliced olives
  • 1 1/2 c. corn chips, crushed

Directions

  1. 1
    Cut each thigh in half; remove bone and skin.
  2. 2
    Place in slow cooker.
  3. 3
    Combine dry enchilada sauce mix with tomato paste and water.
  4. 4
    Mixture will be thick.
  5. 5
    Spread over turkey thighs.
  6. 6
    Cover. Cook on low 7 to 8 hours or until tender.
  7. 7
    Turn pot on high.
  8. 8
    Add cheese; stir until cheese melts.

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