Chicken-Chile Tostadas

• 1 tablespoon olive oil
• 1 cup prechopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chile pepper
• 1/4 teaspoon ground cinnamon
• 1 pound ground chicken breast
• 1/2 cup bottled fat-free salsa
• 1/4 cup water
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lime juice
• 4 (6-inch) corn tortillas
• 1 cup shredded iceberg lettuce
• 1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese
• 1/4 cup reduced-fat sour cream

1. Preheat oven to 400u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.
3. While chicken cooks, place tortillas directly on oven rack; bake at 400u0b0 for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.

olive oil, onion, garlic, ground cumin, ground chipotle chile pepper, ground cinnamon, chicken, salsa, water, salt, fresh cilantro, lime juice, corn tortillas, shredded iceberg lettuce, cheese, sour cream

Taken from www.myrecipes.com/recipe/chicken-chile-tostadas (may not work)