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: email@example.com (Nancy Miller)
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|Serving Size: 1 Serving (496g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 134 (26%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 509
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