Chicken Tostadas and Avocado Dressing

(Courtesy of Cooking Light)

Ingredients:
2 Tbsp. reduced-fat sour cream
2 Tbsp. fat-free, lower-sodium chicken broth
2 Tbsp. fresh lemon juice
2 tsp. canola oil
1/4 tsp. ground red pepper (cayenne)
1/8 tsp. salt
1/2 ripe peeled avocado
1 1/2 Tbsp. canola oil, divided
4 (6 inch) flour tortillas
2 garlic cloves, minced
1 jalapeno, minced (remove ribs and seeds for a less spicy dish)
2 c. shredded skinless, boneless rotisserie chicken breast
1 c. shredded iceberg lettuce
1/2 c. chopped tomato
1/4 c. (1 oz.) crumbled queso fresco

Directions:
Combine the first 7 ingredients in a food processor.  Process until smooth.

Heat a large nonstick skillet over medium-high heat.  Add 3/4 tsp. oil to pan.  Cook 1 tortilla for 2 minutes on each side or until golden brown.  Repeat procedure with 2 1/4 tsp. oil and remaining tortillas.

Add remaining oil to pan (1 1/2 tsp.).  Add garlic and jalapeno; saute for 1 1/2 minutes.  Add chicken; cook for 2 minutes.  Place 1 tortilla on each of the 4 plates; top each tortilla with 1/2 c. chicken mixture, 1/4 c. lettuce, 2 Tbsp. tomato and 1 Tbsp. cheese.  Top each serving with 3 Tbsp. dressing.

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