Crispy Turkey Tostadas

• 1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapenos
• 1 medium onion, thinly sliced
• 3 cup(s) (12 ounces) shredded cooked chicken
• 8 corn tortillas
• Canola oil or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup(s) prepared salsa
• 2 tablespoon(s) reduced-fat sour cream
• 2 tablespoon(s) fresh cilantro, chopped
• 1 cup(s) romaine lettuce, shredded
• 1/2 cup(s) Monterey Jack cheese, shredded

1. To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low, and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
2. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
3. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
4. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
5. Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
6. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the chicken mixture, lettuce, and cheese.

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Taken from www.epicurious.com/recipes/member/views/crispy-turkey-tostadas-50124818 (may not work)