Chicken Tostadas & Avocado Dressing

This dinner had incredible flavor with such simple ingredients. My husband and son are already begging me to make it again and it's only been 2 nights since we first had it. The only drawback is that the prep work takes awhile, so I do NOT recommend it for a busy weeknight (unless you have extra time that day or want to prep during nap times). Otherwise, save it for a weekend. We served ours with Uncle Ben's 90 second Sante Fe Rice and corn.

Ingredients:
2 TBS reduced fat sour cream
2 TBS low sodium chicken broth
2 TBS fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
3/4 ripe peeled avocado
Flour Tortillas (we used whole wheat)
2 garlic cloves (we used minced)
1 Jalapeno pepper, minced
1/2 TBS Canola Oil
2 cups shredded skinless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/2 tomato chopped
1/4 cup (1 ounce) crumbled queso fresco (we used Monterey Jack Cheese instead)


1. Combine first 7 ingredients in a food processor and process until smooth.

2. Heat a large nonstick skillet over medium heat. Cook 1 tortilla at a time for 2 minutes on each side or until soft and/or golden brown (you can add 3/4 teaspoon oil to the pan if you like a very browned tortilla, but we skipped the oil it to save calories).

3. Add 1/2 TBS canola oil to the pan. Add the garlic and jalapeno, saute for about 2 minutes. Add the chicken, cook 2 minutes, stirring occasionally.

4. Top each tortilla with 1/2 cup chicken mixture, shredded lettuce, tomato and 1 TBS cheese. Top each serving with the avocado dressing.



Recipe & picture courtesy of Cooking Light