Amount
Ingredient
Preparation



4
each
turkey

thighs



1
each
enchilada sauce

package



6
ounces
tomato paste





1/4
cup
water





4
ounces
monterey jack cheese

grated



1/3
cup
yogurt, plain

low fat, or sour cream



1/4
cup
onions

green, sliced



1 1/2
cup
corn chips

crushed

 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