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Ranch Turkey Thighs

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Turkey thighs are cooked in the slow cooker with enchilada sauce and seasonings.

Ingredients:

  • 3 turkey thighs
  • Salt and pepper
  • 1 envelope enchilada sauce mix
  • 1 can (6 oz.) tomato paste
  • 1/2 cup water
  • 2 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 1 can (4 ounces) sliced ripe olives

Preparation:

Cut each turkey thigh in half and remove the bone. Sprinkle with salt and pepper and place in slow cooker. Combine enchilada sauce mix, tomato paste, and water; stir until blended. Spread the 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. Transfer to a serving dish and top with sour cream and chopped green onions. Garnish with sliced ripe olives.
Serves 4 to 6.

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