Serves: 8
Total Calories: 79
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.
This Turkey Ranchero recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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