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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.

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