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Southern Living: Chicken Tostados with Avocado Cream

Daytime

Published: August 12, 2009

Makes 5 servings
Hands-On Time: 14 min., Total Time: 20 min.

5 (6-inch) fajita-size corn tortillas
1 (8-oz.) container sour cream
1 Tbsp. lime juice
¼ tsp. salt
1 medium avocado, halved
2 Tbsp. chopped fresh cilantro, divided
1 (9-oz.) package OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken, chopped
1⅓ cups (5½ oz.) shredded Mexican four-cheese blend
2 plum tomatoes, chopped
Toppings: shredded iceberg lettuce, chopped pickled jalapeño peppers, chopped red onion

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.
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.

Divide chicken among tortillas; sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted.
Top each with avocado-sour cream mixture, chopped avocado, tomatoes, and desired toppings. Sprinkle with remaining 1 Tbsp. cilantro.

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