OAMC Basic Chicken or Turkey Taco Filling |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a basic filling using cooked chicken or turkey and a chili seasoning packet for tacos, chili, or enchilada filling. I came up with this recipe on the fly after a busy day of work, school, and basketball practice using what I had in the refrigerator and pantry. I didn't have any taco seasoning, but had a lonely packet of chili seasoning from Aldi and used that instead. My picky kids, who were never keen on tacos before, loved it. This can be made ahead for tacos, chili, or enchiladas. Note: My kids do not like hot and spicy, so this is very mild. Add jalapenos or chipotle chilies to turn up the heat. Also my kids are small eaters, so I cut the tortillas in half and make mini wraps for them which works better for little kids than unwieldy tacos. OAMC: double the quantity and follow instructions below to freeze. Ingredients:
2 cups cooked chicken, chopped (or turkey) |
1 small onion, chopped |
1 garlic clove, minced |
1 (1 1/4 ounce) packet chili seasoning mix (i use aldi mild) |
3 ths olive oil |
3 tablespoons chicken broth (quantity is approximate) (optional) |
32 inches flour tortillas |
grated cheese |
shredded lettuce |
sour cream |
salsa |
Directions:
1. In a pan on medium high heat, coat the bottom of pan with oil and saute onions until they caramelize. Add chicken and spice packet. The mixture will dry out quickly. Add additional oil until heated through. My family prefers this a little dry. Add the chicken broth to moisten to your preferred texture.
2. For tacos: heat flour tortillas and spoon 1/4 cup of mixture into each.
3. Garnish with sour cream, salsa, lettuce, or your favorite taco additions.
4. OAMC: allow mixture to cool and freeze in recloseable bags.
5. For Chili or Enchiladas: thaw mixture in refrigerator, heat with 1 14-1/2 oz can of diced tomatoes or 8-oz of tomato sauce and 1 can of kidney beans. Heat through and serve.
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