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| Home -> [Mexican, North American, Poultry, South American, Turkey] -> [Turkey ranchero Recipe] |
Turkey ranchero
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Mexican, North American, Poultry, South American, Turkey |
Rating: |
0 |
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Ingredients:
| 4
| | Turkey thighs | | 1
| pack | Enchilada sauce mix | | 6
| oz | Tomato paste | | 1/4
| cup | Water | | 4
| oz | Monterey Jack, grated | | 1/3
| cup | Lowfat yogurt or sour cream | | 1/4
| cup | Green onions, sliced | | 1 1/2
| cup | Corn chips, crushed |
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Procedures:
| 1 | With sharp knife, cut each thigh in half; remove bone and skin. | | 2 | Place in crockpot. | | 3 | Combine enchilada sauce mix with tomato paste and water. | | 4 | Mixture will be thick. | | 5 | Spread on thighs. | | 6 | Cover; cook on low 7 to 8 hours or until tender. | | 7 | Turn pot on high. | | 8 | Add cheese; stir until melted. | | 9 | Spoon into an au gratin dish or shallow casserole. | | 10 | Spoon yogurt over turkey. | | 11 | Sprinkle with onions. | | 12 | Top with corn chips |
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