Chicken Tostadas And Avocado Dressing

• 2 tablespoons reduced-fat sour cream
• 2 tablespoons fat-free, lower-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 teaspoons canola oil
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/2 ripe peeled avocado
• 1 1/2 tablespoons canola oil, divided
• 4 (6-inch) flour tortillas
• 2 garlic cloves, minced
• 1 jalapeno pepper, minced
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1 cup shredded iceberg lettuce
• 1/2 cup chopped tomato
• 1/4 cup (1 ounce) crumbled queso fresco

1. Combine the first 7 ingredients in a food processor, and process until smooth.
2. Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.
3. Add remaining oil to pan. Add garlic and jalapeno; saute 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

sour cream, chicken broth, lemon juice, canola oil, ground red pepper, salt, avocado, canola oil, flour tortillas, garlic, pepper, skinless, shredded iceberg lettuce, tomato, queso fresco

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