Chipotle Chicken Tacos

Serves 4.

Ingredients:

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 can (28 oz.) chopped tomatoes in juice

2 canned chipotle chiles in adobo sauce, finely chopped

1 Tablespoon adobo sauce (from canned chipotle chiles)

Salt to taste

1 cooked rotisserie chicken, breasts only, skined and shredded

1/4 cup cilantro, roughly chopped

4-6 corn tortillas

1/2 cup reduced-fat sour cream, or crema mexicana

1/4 cup queso fresco, or other white cheese

1 cup shredded iceberg lettuce, if desired.

Instructions:

In large saucepan, combine oil and garlic. Cook over medium heat, stirring often, 1 to 2 minutes.

Add tomatoes and juice, chilies and adobo sauce, and 1 cup water. Bring to boil. Add salt. Reduce to simmer until thickened, 6-8 minutes.

Add chicken and cook until chicken is coated and warm, about 1 minute. Remove from heat. Stir in cilantro.

Pour into large serving dish. Garnish with fresh cilantro springs.

Warm corn tortillas in microwave (wrap in dish towel to retain moisture). Set out lettuce, cream, and crumbled cheese.

Make tacos!!