I make these a lot, and it's an easy thing to just make a big batch of and keep in your fridge.
Ingredients:
For the chicken/turkey filling:
Chicken or turkey, about 2 pounds chopped (can use leftovers)
Chopped onion (I usually use 1-2 whole onions)
Chopped celery (I use about a pound)
1 bottle of Old El Paso taco sauce (or any taco sauce/salsa of your choice)
Water
Other ingredients (you don't need all of these things, they're just options):
Corn tortillas (hard or soft, I prefer soft) - If you're allergic to corn, those big brown rice tortillas work too
Grated cheese
Salsa
Sour cream
Chopped avocado or guacamole
Chopped tomato
Shredded lettuce
Sliced green onion
Directions:
In a large sauce pan, combine the ingredients for the filling. Put some water in the empty taco sauce jar, put the lid on, and shake it up to get all the stuff that stuck to the sides, and then pour that in too. Cook for about an hour, until the celery and onion are soft, the meat is cooked, and the water has been absorbed. Add water if it's looking dry before it's done.
To prepare soft corn tortillas: get a large frying pan (ungreased) and turn the heat to medium. Heat tortillas until they are warm but still pliable, then take them out and gently fold them in half. Fill with chicken or turkey mixture and toppings of your choice.
