THis meal is PERFECT for a warm day when you dont want to cook much or eat a heavy meal!!! All the kids loved it
2 Tbsp. sour cream
2 Tbsp. chicken broth
2 Tbsp. fresh lemon juice
2 tsp. canola oil
1/4 tsp. ground red pepper
1/8 tsp. salt
1/2 ripe peeled avocado
1/2 tsp. garlic salt
*1 jalapeño pepper, minced
1 Tbsp. canola oil, divided
4 corn tostadas_I bought the ones that were already cooked ready to serve :)
2 garlic cloves, minced
1 jalapeño pepper, minced
2 c. shredded skinless, boneless rotisserie chicken breast (from the deli)
1 c. shredded iceberg lettuce
1/2 c. chopped tomato
1/4 c. (1 ounce) crumbled cojita cheese (its like the stuff at cafe rio YUM)
Preparation
Combine the first 8 (I added the jalapeno to my dressing if you dont want it leave it out or add it later in the recipe to the chicken mixture) ingredients in a food processor, and process until smooth.
Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.
* I made the meat recipe 2x and the dressing recipe 3x for a family of six with leftovers for lunch:)
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