Chicken Tostadas With Avocado Cream

• 5 (6-inch) fajita-size corn tortillas
• 1 (8-oz.) container sour cream
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1 medium avocado, halved
• 2 tablespoons chopped fresh cilantro, divided
• 1 (9-oz.) package OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken, chopped
• 1 1/3 cups (5 1/2 oz.) shredded Mexican four-cheese blend
• 2 plum tomatoes, chopped
• Toppings: shredded iceberg lettuce, chopped pickled jalapeno peppers, chopped red onion

1. Preheat broiler with oven rack 4 inches from heat. Arrange tortillas in a single layer on a baking sheet. Broil 5 minutes or until lightly browned, turning after 3 minutes.
2. Pulse sour cream, lime juice, salt, 1 avocado half, and 1 Tbsp. cilantro in a food processor or blender 20 to 30 seconds or until smooth, stopping to scrape down sides as needed. Chop remaining avocado half.
3. Divide chicken among tortillas; sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted.
4. Top each with avocado-sour cream mixture, chopped avocado, tomatoes, and desired toppings. Sprinkle with remaining 1 Tbsp. cilantro.

corn tortillas, sour cream, lime juice, salt, avocado, fresh cilantro, chicken, fourcheese, tomatoes, peppers

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