| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Crockpot, Mexican, Turkey |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to MealMaster Recipes List, Digest #154
Date: Fri, 31 May 1996 11:39:02 -0400
From: millern@redwood.cc.andrews.edu (Nancy Miller)
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”