Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Yield
Serves 4 (serving size: 1 tostada)

These chicken tostadas are quick and easy to make and are especially great when topped with a creamy, homemade avocado and sour cream dressing.

How to Make It

Step 1

Combine the first 7 ingredients in a food processor, and process until smooth.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

Step 3

Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

Ratings & Reviews

Use lime for the love of God

martyj
August 23, 2016
Lemon in the sauce tastes super strange. Use lime. Otherwise great dish.

Yummy and fresh

maddypotpie
June 15, 2015
I loved the sauce I thought it was very tasty the whole meal tasted really fresh and full of flavor we will make again for sure.

JIsbell's Review

Nolanathan
September 16, 2013
With a little tweaking, this could easily become a 5 star recipe for me. I did not like the Rotisserie chiken and think it would have been much better with a chicken seasoned with mexican style spices. The Avacado dressinge was fantastic. I plan to use it on my fish tacos in the future. Also, was in need of a little bit of cilantro in my opinion. I will definitely make again with a few modifications, but overall, it was still a very good recipe.

amyhudak's Review

laegnome
July 08, 2013
Tasty, but how the heck do you eat them? Sharp knife and fork, right?

mrsjroe's Review

steponme
June 03, 2013
N/A

JennyHartman's Review

calsmom1020
May 14, 2013
N/A

jgretch44's Review

more2luv24
March 04, 2013
I make this about twice a month. It is a family favorite. I have, over the years, made a few adjustments. I bake the tortillas at 450 for about 5-10 mins. per side rather than frying to ensure crispness. I also use an entire avocado in the dressing, adding a little more liquid as well. We also usually spread a layer of beans on the tortillas for extra fiber. It makes it a meal-in-one dish. Fresh cilantro and good salsa are a must! We do not serve rice with it.

calsmom1020's Review

chefrn
May 11, 2012
N/A

BrendaLRGale's Review

Monique1672
January 26, 2012
As stated by others, this was a bit labor-intensive, but the end result was delicious and very filling (10 pts), with the suggested Mexican Rice recipe (3 pts), for which I sub'd couscous for the rice. Instead of rotisserie chicken, I pounded chicken breasts and fried them in a small amount of olive oil. Yum!

Mleigh's Review

kaxel1075
November 13, 2011
A bit labor intensive for an OK end result. Boyfriend really liked it though. I had the leftover avocado cream with red pepper strips for lunch and that was good. Mexican rice side is surprisingly bland; won't be bothering with that again.