3 turkey thighs
Salt and pepper
1 pkg. enchilada sauce mix
1 can (6 oz) tomato paste
1/2 cup water
2 cups grated Jack cheese
1/2 cup sour cream
1/4 cup sliced green onions
1 can (4 oz) sliced ripe olives
Cut each thigh in half and remove bone. Sprinkle
with salt and pepper and place in crockpot.
Combine enchilada sauce,tomato paste, and water.
Spread enchilada sauce mixture on top of turkey
thighs. Cover and cook on LOW for 6 to 7 hours,
or until turkey is tender. Turn control to HIGH;
stir in cheese and continue stirring until cheese is
melted. Place in shallow casserole dish to serve.
Top with sour cream and sprinkle on green
onions. Garnish with sliced ripe olives.
Serves 4 to 5
Refrigerate remainder
Can be reheated in microwave
