Crispy Leftover Turkey Tacos

• 14 ounces tomatoes petite, diced and preferably with jalapenos
• 13 cup monterey jack cheese shredded, or as needed
• 1 medium onions thinly sliced, or 2 small
• 3 cups turkey cooked and shredded, or chicken (about 12 ounces)
• 8 each corn tortillas (6-inch)
• 1 x nonstick cooking spray
• 1 each avocados pitted
• 13 cup salsa prepared
• 2 1/2 tablespoons sour cream, light
• 3 tablespoons cilantro freshly chopped
• 1 cup romaine lettuce shredded

1. Set racks in the upper and lower thirds of the oven, preheat to 375F.
2. Add tomatoes and their juice to a medium saucepan and bring to a boil over medium heat.
3. Stir in onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 18 to 20 minutes.
4. Stir in turkey and cook until heated through, about 2 minutes.
5. At the same time, coat tortillas on both sides with cooking spray or brushed with vegetable oil.
6. Divide the tortillas between 2 large baking sheets.
7. Bake, turning once, until crisped and lightly brown, 9 to 11 minutes.
8. Mash avocado in a bowl with a folk.
9. Mix in salsa, sour cream and cilantro until well blended.
10. To assemble tacos:
11. Spread each crisped tortilla with some of the avocado mixture.
12. Top with the turkey mixture, lettuce and cheese.
13. Serve warm and enjoy!

tomatoes, cheese, onions, turkey, corn tortillas, nonstick cooking spray, avocados, salsa prepared, sour cream, cilantro freshly, romaine lettuce

Taken from recipeland.com/recipe/v/crispy-leftover-turkey-tacos-51416 (may not work)