Ingredients

4 turkey thighs
1 (1 5/8-ounce) package enchilada sauce mix
1 (6-ounce) can tomato paste
1/4 cup water
1 cup (4 ounces) grated Monterey Jack cheese
1/3 cup low-fat yogurt or dairy sour cream
1/4 cup sliced green olives
1/2 cup sliced ripe olives
1 1/2 cups corn chips, crushed

Directions

With sharp knife, cut each thigh in half. Remove bone and skin. Place in slow cooker. Combine dry enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread over turkey thighs. Cover; cook on low 7-8 hours or until tender. Turn pot on high. Add cheese; stir until cheese melts. Spoon into an au gratin dish or shallow casserole. Spoon yogurt or sour cream over turkey. Sprinkle with green onions and olives. Top with corn chips. Serves 8.