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 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.

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.

 

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Chicken Tostadas with Avocado Dressing

Yield: 4

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Total Time: 20-25 minutes

Ingredients:

2 tbsp low fat sour cream
2 tbsp chicken broth
2 tbsp fresh lemon juice
2 tsp canola oil
Sea salt and freshly cracked pepper, to taste
1/2 ripe peeled avocado
1 tbsp canola oil, divided
1/2 sweet yellow onion, sliced
2 cups of shredded roasted chicken
1/2 cup of rinsed & drained black beans
4 small flour or corn tortillas
1 cup of romaine lettuce, chopped
1 tomato, diced
1/4 cup of cotija cheese, crumbled

Directions:

Combine 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.

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 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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - September 2011

 

 

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20 Responses to “Chicken Tostadas with Avocado Dressing”

  1. 1

    For the Love of Cooking » Chicken Tostadas with Avocado Dressing | Organic Rapeseed Oil — February 28, 2012 @ 9:10 pm

    [...] with an immersion blender (or food processor) until creamy and … … Read more here: For the Love of Cooking » Chicken Tostadas with Avocado Dressing ← Sauce for Rice and Beans | 9jafoodie | Modern African [...]

  2. 2

    Chung-Ah | Damn Delicious — February 28, 2012 @ 9:16 pm

    Love this! It’s like an open-faced crispy taco, packed with tons of goodies. I bet it was heavenly with that avocado sauce. Mmmmm.

    [Reply]

  3. 3

    Zhekinah — February 28, 2012 @ 9:25 pm

    love the style and the recipe :)
    another healthy food for me now . added to my list.
    have a great day :)

    [Reply]

  4. 4

    Martha — February 29, 2012 @ 3:57 am

    sounds perfect! Can’t wait to try the avocado dressing!

    [Reply]

  5. 5

    Kim in MD — February 29, 2012 @ 4:20 am

    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!

    [Reply]

  6. 6

    Jenn's Food Journey — February 29, 2012 @ 4:25 am

    What a great little dressing… I love using avocado like that.. it really does add such a creaminess to just about anything!

    [Reply]

  7. 7

    Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate — February 29, 2012 @ 6:26 am

    I love how fresh and light this tostada looks. And I love that it incorporates both avocado and black beans – two of my favorite fiber-rich ingredients to use while cooking. Definitely adding this to my must-make list!

    [Reply]

  8. 8

    jackie @ marin mama cooks — February 29, 2012 @ 6:35 am

    Hi Pam. I love anything mexican or semi-mexican. This tostada looks like the perfect lunch. I especially love the creamy avocado dressing that you made to top it off. Yum!

    [Reply]

  9. 9

    Megan (Megan's Miles) — February 29, 2012 @ 9:35 am

    Yum, this looks like a perfect week night dinner! And that avocado dressing sounds delicious

    [Reply]

  10. 10

    Marjie — February 29, 2012 @ 1:22 pm

    Lots of nutrition, a big burst of flavor, and fast to boot! Wonderful!

    [Reply]

  11. 11

    Blond Duck — February 29, 2012 @ 3:03 pm

    I love using leftover rot. chicken for quesdillas or tacos!

    [Reply]

  12. 12

    Carol @ Always Thyme to Cook — February 29, 2012 @ 3:17 pm

    Love everything that’s in that tostado, looks really good. I’ll be trying this one, especially easy with a rotisserie chicken, my family will love it.

    [Reply]

  13. 13

    Joanne — February 29, 2012 @ 5:05 pm

    Well, I thought I was wowed by yesterday’s succotash but now you present me with avocado sauce. What a great meal!

    [Reply]

  14. 14

    Words Of Deliciousness — February 29, 2012 @ 7:55 pm

    I would love this, the dressing sounds delicious. Very yummy!

    [Reply]

  15. 15

    Maria — February 29, 2012 @ 8:14 pm

    I love that dressing!

    [Reply]

  16. 16

    Cathy at Wives with Knives — March 1, 2012 @ 5:40 am

    What a yummy lunch! Love that you topped it off with that mouthwatering avocado sauce. You make eating healthier much easier, Pam.

    [Reply]

  17. 17

    Erin @ Dinners, Dishes, and Desserts — March 1, 2012 @ 11:18 am

    I saw this on CL too, but haven’t made it yet! The dressing sounds good on just about anything!

    [Reply]

  18. 18

    Heather Minicucci — March 3, 2012 @ 4:03 pm

    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.

    [Reply]

  19. 19

    Chris — March 4, 2012 @ 1:13 pm

    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!

    [Reply]

  20. 20

    Kim — March 7, 2012 @ 6:01 am

    This looks fantastic, girl. Your love of all things Mexican makes me so happy!

    [Reply]

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