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Chicken Tostadas with Avocado Dressing

Chicken Tostadas with Avocado Dressing

I saw this recipe in the September 2011 issue of Cooking Light and couldn’t wait to make it.  I didn’t have time to roast a chicken so I picked up a rotisserie chicken from the store to use.  I added black beans and caramelized onion to the shredded roasted chicken then served it on top of crisp flour tortilla shells with some lettuce, tomatoes, and cotija cheese.  I topped the tostadas with an avocado sauce that was tangy, creamy, and utterly delicious.  I loved the combination of flavors and textures in this hearty but healthy dish.  I served the tostadas with the Succotash with Avocado, Tomato, and Cotija Cheese on the side for a delicious meal.

Chicken Tostadas with Avocado Dressing

How to Make Chicken Tostadas with Avocado Dressing

Combine the sour cream, chicken broth, lemon juice, canola oil, sea salt, and freshly cracked pepper, to taste, and the avocado together in a bowl then mix with an immersion blender (or food processor) until creamy and smooth.  Set aside.

Heat 1/2 teaspoon in a pan over medium high heat and cook the tortilla for 2 minutes on each side or until golden brown.  Repeat procedure for the remaining tortillas.  Set aside.

Once the tortillas are cooked, add another 1-2 teaspoons of oil to the skillet and heat it over medium heat.  Cook the onion for 4-5 minutes, stirring often.  Add the shredded chicken, black beans, cumin, and coriander to the chicken mixture.  Cook, stirring often, for 2-3 minutes or until mixture is warmed through.  Season with sea salt and freshly cracked pepper, to taste.

Layer the chicken mixture on top of a crispy tortilla then add some lettuce, tomatoes, cilantro, avocado sauce, and cotija cheese crumbles.  Serve immediately.  Enjoy.

Chicken Tostadas with Avocado Dressing

Chicken Tostadas with Avocado Dressing

Chicken Tostadas with Avocado Dressing

Prep Time: 15 minutes
Course: Main
Cuisine: Mexican
Servings: 4
Author: Pam / For the Love of Cooking

Ingredients

Avocado Dressing:

  • 2 tbsp sour cream
  • 2 tbsp chicken broth
  • 2 tbsp fresh lemon juice
  • 2 tsp canola oil
  • Sea salt and freshly cracked pepper to taste
  • ½ ripe peeled avocado

Chicken Tostadas:

  • 1 tbsp canola oil divided
  • ½ sweet yellow onion sliced
  • 2 cups of shredded roasted chicken
  • ½ cup of rinsed & drained black beans
  • 4 small flour or corn tortillas
  • 1 cup of romaine lettuce chopped
  • 1 tomato diced
  • ¼ cup of cotija cheese crumbled

Instructions

  • Make the avocado dressing by combining the sour cream, chicken broth, lemon juice, 2 teaspoons of canola oil, sea salt, and freshly cracked pepper, to taste, and the avocado together in a bowl then mix with an immersion blender (or food processor) until creamy and smooth. Set aside.
  • Make the chicken tostadas by heating 1/2 teaspoon of oil in a skillet over medium-high heat and cook the tortilla for 2 minutes on each side or until golden brown. Repeat procedure for the remaining tortillas. Set aside.
  • Once the tortillas are cooked, add another 2 teaspoons of oil to the skillet and heat it over medium heat. Cook the onion for 4-5 minutes, stirring often. Add the shredded chicken, black beans, cumin, and coriander to the chicken mixture. Cook, stirring often, for 2-3 minutes or until mixture is warmed through. Season with sea salt and freshly cracked pepper, to taste.
  • Layer the chicken mixture on top of a crispy tortilla then add some lettuce, tomatoes, cilantro, avocado sauce, and cotija cheese crumbles. Serve immediately. Enjoy.
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21 Comments

  1. YUM! I can imagine how good this is with the avocado dressing! Pam- I know this serves 4 and assume you used 4 tortillas. but the recipe doesn’t list the tortillas in the ingredient list. Also, in your photo they look like flour tortillas? I just want to make sure I get it right the first time…thanks!

  2. I made this tonight for dinner- YUM! My grocery store didn’t have cojita cheese but I substituted feta and it was delicious. The avocado sauce is so good.

  3. We bought a two pack of 30 corn tostadas at Sam’s so I need all the recipes like this that I can get to use 60 of these things up!