This is a great recipe to make for a Sunday football party! It's light and delicious.
This recipe takes me right back to my childhood trips to Monterrey, Mexico. One of my favorite places to eat was at this little hole-in-the-wall restaurant where they served the most amazing chicken tostadas! Of course this is just a little taste of the authentic recipe, but it's still tasty. All it takes is a few ingredients, like shredded store-bought rotisserie chicken, avocado, tomato, pickled jalapeños, and fresh Mexican crema. I made a lighter version of the original recipe to take to a football party over the weekend. Everyone enjoyed it, so I just kept the fact that it was the lighter version to myself!
Slice the flour tortillas into quarters. Line two baking sheets with foil paper and spray generously with canola oil spray.
Lay 20 tortilla chips on each baking sheet and spray the tops with canola spray. Sprinkle the tops lightly with salt and cumin. Bake for 16 to 18 minutes, turning halfway through baking time or until golden.
Shred as much of the rotisserie chicken meat as you can. Transfer to a large bowl, add tomatoes, jalapeños, brine, sour cream, salt, and pepper. Stir well to combine, then dice the avocado and fold in gently. Taste for salt.
To serve, top baked chips with 2 heaping tablespoons of chicken salad, then add a little of your favorite salsa to garnish. Serves up to 10 as an appetizer.
To store, transfer to a storage container, cover with plastic wrap and press down as to keep all the air out. Then secure with an airtight lid.
You can substitute whole-wheat flour tortillas for the white flour ones.