Turkey Ranchero Recipe - Cooking Index
Turkey Ranchero Recipe - Cooking Index
| 3 | Turkey thighs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Enchilada sauce mix | |
| 1 | Tomato paste - (6 oz) | |
| 1/2 cup | 118ml | Water |
| 2 cups | 292g / 10oz | Grated Jack cheese |
| 1/2 cup | 118ml | Sour cream |
| 1/4 cup | 15g / 0.5oz | Sliced green onions |
| Ripe olives |
Cut each thigh in half. Remove bone. Sprinkle with salt and pepper. Place in slow cooker. Combine enchilada sauce, tomato paste and water. Spread mixture on top of thighs. Cover pot. Set on LOW and cook until tender or 6 hours.
Turn control to HIGH, add cheese and stir until cheese melts. Place in shallow casserole to serve. Spoon on sour cream. Sprinkle on green onions and garnish with sliced ripe olives.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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