CHIPOTLE CHICKEN TACOS

Prep: 10 minutes Cook: 15 minutes Makes: 6 servings ½ onion, roughly chopped 2 garlic cloves

2 chipotle chiles in adobo 1 can (14 ounces) diced

tomatoes, undrained ½ teaspoon salt 1 tablespoon canola oil 2 cups shredded rotisserie

chicken meat

12 corn tortillas, warmed 1 cup grated cotija cheese 1 handful cilantro, chopped Sliced avocado, optional

1. Add onion, garlic, chipotles, tomatoes and salt to a blender; process until smooth. Heat oil in a large skillet over medium-high. When oil shimmers, add the chipotle salsa. Cook until it reduces slightly and isn’t watery, about 5 minutes.

2. Reduce heat to medium-low; add the chicken. Stir until chicken is evenly coated in the salsa and the meat is warm. Turn off heat.

3. Serve chicken in warm tortillas, topped with a sprinkling of cotija cheese and cilantro, plus slices of avocado, if you like.

Note: Chipotle chiles come in a can, and a recipe never seems to use all of them. To freeze the leftovers for another use, spread them in a single layer on a wax paper-lined plate or baking sheet. Freeze until solid. Then transfer the chiles to a zip-close bag; freeze until needed.

Nutrition information per serving: 287 calories, 13 g fat, 5 g saturated fat, 51 mg cholesterol, 28 g carbohydrates, 3 g sugar, 17 g protein, 891 mg sodium, 4 g fiber