---------- Recipe via Meal-Master (tm) v8.00

      Title: Turkey Ranchero
 Categories: Crockpot, Mexican, Poultry
      Yield: 8 servings

      4    Turkey thighs
      1 pk Enchilada sauce mix
      6 oz Tomato paste
    1/4 c  Water
      4 oz Monterey Jack; grated
    1/3 c  Lowfat yogurt or sour cream
    1/4 c  Green onions; sliced
  1 1/2 c  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.
From: BUNNY #261 @1419000
-----