Turkey Ranchero - cooking recipe

Ingredients

4 1/2 to 5 lb. turkey thighs
1 pkg. enchilada sauce mix
6 oz. can tomato paste
1/4 c. water
1 c. Monterey Jack cheese, grated
1/3 c. low-fat yogurt or sour cream
1/4 c. sliced green onions
1/2 c. sliced olives
1 1/2 c. corn chips, crushed

Preparation

Cut each thigh in half; remove bone and skin.
Place in slow cooker.
Combine dry enchilada sauce mix with tomato paste and water.
Mixture will be thick.
Spread over turkey thighs.
Cover. Cook on low 7 to 8 hours or until tender.
Turn pot on high.
Add cheese; stir until cheese melts.