Turkey Ranchero
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INGREDIENTS
- 1/4 c Green onions; sliced
- 6 oz Tomato paste
- 4 oz Monterey Jack; grated
- 1 pk Enchilada sauce mix
- 4 Turkey thighs
- 1/3 c Lowfat yogurt or sour cream
- 1 1/2 c Corn chips; crushed
- 1/4 c Water
INSTRUCTIONS
With sharp knife, cut each thigh in half; remove bone and skin. Place in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips. Posted to MealMaster Recipes List, Digest #154 Date: Fri, 31 May 1996 11:39:02 -0400 From: millern@redwood.cc.andrews.edu (Nancy Miller)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (496g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 509 | ||
| Calories from Fat: 134 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.9g | 20 % | |
| Saturated Fat 4.5g | 22 % | |
| Monounsaturated Fat 4.2g | ||
| Polyunsanturated Fat 4.2g | ||
| Cholesterol 97.3mg | 30 % | |
| Sodium 3205.9mg | 111 % | |
| Potassium 3618.1mg | 95 % | |
| Total Carbohydrate 60.4g | 18 % | |
| Dietary Fiber 13.2g | 53 % | |
| Sugars, other 47.3g | ||
| Protein 43.3g | 62 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 509
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