Chicken Tostadas with Avocado Cream

Here was dinner last night... each individual serving was like eating a giant chicken nacho...yes, please!  I adapted this recipe from Southern Living (of course) but made quite a few changes that I think are much better than the original.  So here is my version:

Ingredients

6 (6-inch) fajita-size corn tortillas

1/2 (8-oz.) container sour cream

1 tablespoon lime juice

1/4 teaspoon salt

1 medium avocado, halved

2 tablespoons chopped fresh cilantro, divided

1 small garlic clove, or 1/2 large clove

3 large boneless, skinless chicken breasts, cooked and shredded

1/4 cup fajita seasoning 

1 1/3 cups (5 1/2 oz.) shredded Mexican four-cheese blend

1/2 cup tomato and green chile, drained (Rotel)

Preparation

1. Place chicken in a medium pot and cover with water.  Bring to a boil and cook for 15 minutes on  medium high or until cooked through.  Once cooked, shred chicken and place in a medium mixing bowl.  While the chicken is still hot, stir in fajita mix and toss well to coat.  Set aside.
2. 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.
3. Pulse sour cream, lime juice, salt, 1 avocado half, garlic, 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.
4. Divide chicken among tortillas; sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted.
5. Top each with avocado-sour cream mixture, chopped avocado, Rotel, and desired toppings. Sprinkle with remaining 1 Tbsp. cilantro.

This was the first time I have made this, and it will be making the recipe rotation in our house from now on.  It was filling, flavorful, and nutritious.  You can cut back even further by using reduced fat sour cream and reduced fat cheese (but who would want to do that?!) 

This can be a great gluten-free option as well.  I know quite a few people who are going gluten- free out of dietary necessity, and the biggest complaint is that it is tough to find gluten-free foods that are tasty.  Because all the ingredients in this recipe are naturally gluten-free, this one's a no-brainer. 

*For those who must strictly adhere, I did double- check the sour cream, which can sometimes contain whey-stabilizers.  The store brand I used (Lucerne, from Safeway) does not contain these stabilizers, and is safe.  Also, be sure to check your fajita seasoning.  For example, McCormick seasoning can not guarantee the mixes are entirely gluten-free, but they do guarantee their single spices are gluten-free.  So if it's dietary necessity, consider making your own fajita mix from their single spices just to be on the safe side.

I love that this recipe covers most of your food groups and contains a healthy portion of avocado, the wonder food!  Enjoy!