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TURKEY RANCHERO 3 turkey thighs, about 1 1/2 lb. each (we use a turkey breast, instead) salt and pepper to taste 1 pkg. enchilada mix 1 (6 oz.) can tomato paste 1/2 c. water (we use white wine or tomato juice) 2 c. grated Monterey Jack cheese 1/2 c. sour cream (or more, if desired) green onions, sliced ripe olives tomatoes, chopped Cheddar cheese, grated lettuce Place turkey in crock-pot. Season with salt and pepper. Combine enchilada sauce mix, tomato paste and water. Spread thick mixture over turkey. Cover pot. Turn on low setting, about 200 degrees and cook turkey about 6 hours or until tender. Turn control to high. Add cheese and stir until cheese melts. Serve with sour cream, onions, olives, chopped tomatoes, grated cheese and lettuce as condiments. Enjoy! Serves at least 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |