Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    turkey thighs
   1      package       enchilada sauce mix
   6      ounces        tomato paste
     1/4  cup           water
   4      ounces        monterey jack -- grated
     1/3  cup           lowfat yogurt or sour cream
     1/4  cup           green onions -- sliced
   1 1/2  cups          corn chips -- crushed

Preparation:

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.