Chicken Mole Tostadas

• 1 c. reduced-sodium chicken broth
• 13 c. pipian (pumpkin seed sauce) or mole sauce from Dona Maria Mexican Condiment (8.25-oz jar)
• 3 c. cooked, shredded chicken
• 1/2 c. Chopped cilantro
• 1/4 c. minced red onion
• 3 tbsp. lime juice
• 48 restaurant-style tortilla chips
• Avocado Cream (recipe follows)

1. Whisk broth and pipian in a small saucepan until blended; heat over medium heat until mixture is hot.
2. Remove from heat.
3. Place chicken in a large bowl and toss with pipian, cilantro, onion, and lime juice.
4. Arrange tortilla chips on a platter.
5. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream.
6. Garnish with a cilantro leaf.
7. Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth.
8. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

chicken broth, pipian, chicken, cilantro, red onion, lime juice, tortilla chips, avocado cream

Taken from www.delish.com/recipefinder/chicken-mole-tostadas-rbk1207 (may not work)