2 Tablespoons vegetable oil
2 lbs. chicken tenders
1 clove minced garlic
1- 4oz. can of diced green chilis, drained
1/2 cup sour cream
6 (6-inch) tortillas
1/2 head of iceberg lettuce, sliced thin
1 cup grated Monterrey Jack or Cheddar cheese
2 tomatoes, chopped
1 recipe of avocado salsa (below)
In 3-quart saucepan heat 2 tablespoons vegetable oil over medium heat. Add chicken tenders and cook for but 10 minutes or until cooked. Add garlic and cook until fragrant. About 30 to 60 seconds. Add green chilies and sour cream; stir well. Cook over low heat until hot. Cover and set aside.
Generously brush each tortilla on both sides. Place a well-greased 10-inch skillet over medium heat. Fry flour tortillas one at a time for about 30 seconds on each side or until brown and blistered. Remove from skillet and stack.
Arrange lettuce on each tortilla. Top with chicken mixture. Sprinkle with cheese and tomato. May also serve taco style. Spoon avocado salsa on top of tostados and serve immediately.
3 TBS. vegetable oil
2 TBS. lime or lemon juice
1/2 tsp sugar
1/2 tsp salt
1 tomato, chopped
1 avocado, peeled