Turkey Ranchero

4 Turkey thighs
1 pk enchilada mix
6 oz tomato paste
1/4 cup water
4 oz grated Monterey Jack Cheese
1/3 cup lowfat yogurt or sour cream
1/4 cup green onions sliced
1 1/2 cup 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 7-8 hours or until tender. Turn pot on high. Add cheese, stir until melted. Spoon into a shallow dish. Spoon yogurt our sour cream over turkey. Sprinkle with onions. Top with corn chips.

I could not find enchilada sauce mix so used a can of enchilada sauce. Did not add the water or tomato paste since I had premixed sauce. I also used shredded mexican cheese instead of plain monterey jack.

Very tasty! Served with a yellow rice.