Chicken Ranchero

8 boneless, skinless chicken thighs 
1 envelope enchilada sauce mix 
6 ounces tomato paste
1/4 cup water 
4 oz fat free Cheddar cheese, shredded 
1/3 cup non-fat yogurt or sour cream 
1/4 cup green onions; sliced 
1 1/2 cup crushed baked Tostitoes (or other tortilla) chips

Place chicken 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 and serve. 

Makes a great appetizer if you leave the chips whole and chop up the chicken so it comes out 'dip like.

Makes 8 servings