Recipes: Chicken Tostadas with Avocado Sauce

This was one of the very first recipes I ever made from Cooking Light, and is one of my favorites because it is easy and tasty! We had these tostadas on Monday and I completely forgot to take any pictures... but oh well, the online pic will work.

First, the sauce. This sauce is great and could work with any variety of entrees:

Avocado Sauce
Recipe from www.cookinglight.com
5 minute prep
Yields ~12 tbsp

Ingredients
1/2 ripe, peeled avocado
2 tbsp fat-free sour cream
2 tbsp fat-free, low-sodium chicken broth
2 tbsp fresh lemon juice
2 tsp canola oil
1/4 tsp ground red pepper
1/8 tsp salt

Instructions
Process all ingredients in blender until smooth!

Nutrition Facts (per tbsp)
Calories: 30
Carbs: 1 g
Fat: 1.5 g
Protein: <1g
Sugar: <1g
Sodium: 25mg
(all are approximate)

The sauce is great to richen up soft tacos or really anything else, but we usually eat it with the tostadas as follows:

Chicken Tostadas

Recipe & picture from Cooking Light

20 minute prep

Serves 4

Ingredients

Avocado sauce prepared as described above

4 flour tortillas (6 inch)

1 1/2 tsp canola oil (divided)

2 garlic cloves, minced

1 jalapeno pepper, chopped

2 cups of shredded rotisserie chicken (~8 oz)

1 cup shredded lettuce

1/2 cup chopped tomato

1/4 cup crumbled feta (reduced-fat)

Instructions

Heat a large non-stick skillet over medium-high heat, add 3/4 tsp oil to pan

Cook 1 tortilla for ~2 mins on each side or until golden brown (keep an eye on it though or it might burn!)

Repeat for remaining tortillas, set tortillas aside

Add remaining oil to pan, saute garlic and jalapeno for 1-2 minutes

Add chicken to pan and cook 2 minutes

Top each tostada with chicken mixture, top with lettuce, tomato, cheese & avocado sauce

Nutrition Facts (per serving, including sauce)

Calories: 325

Carbs: 20g

Fat: 18g

Protein: 18g

Sugar: 3g

Sodium: 750mg

(all are approximate)

I like this recipe a lot because it is fun to cook the tortillas, and because it's easy to prepare the chicken ahead of time. Usually I will buy a rotisserie chicken on Sunday and go ahead and pull off all the meat, shred it and keep in the fridge. I make sure to plan more than one meal that week that will use the chicken, because usually I get about 5 cups, which is more than you need for this recipe. It is always helpful to have some ingredients pre-prepared!

Hope you enjoy!