Turkey Ranchero Casserole
This awesome Mexican inspired meal will hit the spot with cheese, onions and sour cream-the best part about it though, it's guilt free! Try this turkey ranchero casserole tonight for a dinner that's sure to please.
Cooking Time8 hr
Cooking MethodCasserole, Slow Cooker
Ingredients
- 4 turkey thighs
- 1 pack enchilada sauce mix
- 6 ounces tomato paste
- 1/4 cup water
- 4 ounces low-fat Monterey Jack cheese, grated
- 1/3 cup lowfat yogurt or sour cream
- 1/4 cup green onions, sliced
- 1 1/2 cup crushed corn chips
Instructions
- Using a sharp knife, cut each thigh in half, remove bone and skin. Place in slow cooker.
- Combine water, tomato paste and enchilada sauce mix . Spread thick mixture on the thighs.
- On LOW and covered, cook until tender (7 or 8 hours).
- Then, 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 and top with corn chips.
