1 1/2 tablespoons butter or olive oil
1 cup chopped onion
1 large garlic clove, minced
3/4 to 1 1/2 teaspoons chipotle chile powder or minced chipotles in adobo sauce
1/2 teaspoon smoked paprika
1 (14.5-oz.) can diced fire-roasted tomatoes
1/4 teaspoon salt
4 cups shredded rotisserie chicken
3 tablespoons chopped fresh cilantro
16 taco shells
TOPPINGS, if desired
Shredded cheese, diced avocado, black beans, lettuce and sour cream
1. Melt butter in large skillet over medium heat. Add onion; cook 5 to 8 minutes or until softened, stirring frequently. Stir in garlic, chipotle chile powder and smoked paprika; cook 1 minute or until fragrant, stirring constantly.
2. Add tomatoes and salt; cover. Bring to a boil; reduce heat to low, simmer 10 minutes or until flavors are blended. Uncover; stir in chicken and cilantro. Cook 3 to 5 minutes or until chicken is hot, stirring frequently.
3. Spoon into taco shells; add toppings as desired.
PER TACO: 145 calories, 6.5 g total fat (2 g saturated fat), 11 g protein, 10 g carbohydrate, 35 mg cholesterol, 215 mg sodium, 1 g fiber