Crispy Chicken Tostada

• 2 Tablespoons Sour Cream
• 2 Tablespoons Chicken Broth
• 2 Tablespoons Lemon Juice
• 2 teaspoons Canola Oil
• 1/4 teaspoons Red Pepper Flakes
• 18 teaspoons Salt
• 1/2 whole Avocado, Peeled And Pitted
• 1- 1/2 Tablespoon Canola Oil
• 2 cups Shredded Rotisserie Chicken Breast
• 1 Jalapeno Pepper, Stem And Seeds Removed, Minced
• 2 cloves Garlic, Minced
• 1 Tablespoon Taco Seasoning (store Bought Or Use My Homemade Recipe In My TastyKitchen Recipe Box)
• 4 whole 6" Flour Tortillas
• 1 cup Shredded Iceburg Lettuce
• 1/4 cups Crumbled Queso Fresco

1. Combine sour cream, chicken broth, lemon juice, canola oil, red pepper flakes, salt and avocado in a blender.
2. Blend until smooth.
3. Set aside.
4. Add 1 teaspoon of oil into a skillet over medium heat and add chicken.
5. Add in jalapeno, garlic and taco seasoning.
6. Cook for 5 minutes then remove from heat.
7. Heat up a skillet over medium-high heat.
8. Add 3/4 teaspoon oil to pan.
9. Cook 1 tortilla for 2 minutes on each side or until golden brown Remove the cooked tortilla to a plate.
10. Continue with rest of tortillas adding oil as needed.
11. Place a cooked tortilla on a plate, top with chicken, shredded lettuce, avocado cream and queso fresco.
12. Recipe modified from Cooking Light.

sour cream, chicken broth, lemon juice, canola oil, red pepper, salt, avocado, canola oil, chicken, pepper, garlic, tastykitchen, flour tortillas, iceburg lettuce, queso fresco

Taken from tastykitchen.com/recipes/main-courses/crispy-chicken-tostada/ (may not work)