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Chicken Tostadas With Avocado Cream

Yield 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 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1 medium avocado, halved
  • 2 tablespoons chopped fresh cilantro, divided
  • 1 (9-oz.) package OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken, chopped
  • 1 1/3 cups (5 1/2 oz.) shredded Mexican four-cheese blend
  • 2 plum tomatoes, chopped
  • Toppings: shredded iceberg lettuce, chopped pickled jalapeño peppers, chopped red onion

How to Make It

  1. 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.

  2. 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.

  3. Divide chicken among tortillas; sprinkle with cheese. Broil 1 to 2 minutes or until cheese is melted.

  4. Top each with avocado-sour cream mixture, chopped avocado, tomatoes, and desired toppings. Sprinkle with remaining 1 Tbsp. cilantro.