If you can't find ground chicken, grind your own by putting raw skinless, boneless chicken in a food processor. Pulse with the chopping blade until roughly chopped for the best texture. Tortillas are usually fried for tostadas, but here the tortillas are baked for a crunchy texture.
1 tablespoon olive oil
1 cup prechopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon ground cinnamon
1 pound ground chicken breast
1/2 cup bottled fat-free salsa
1/4 cup water
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
4 (6-inch) corn tortillas
1 cup shredded iceberg lettuce
1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup reduced-fat sour cream
How to Make It
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.
While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.