Chicken Tostadas and Avocado Dressing

Ingredients

2 tablespoons reduced-fat sour cream 2 tablespoons fat-free, lower-sodium chicken broth $ 2 tablespoons fresh lemon juice 2 teaspoons canola oil $ 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/2 ripe peeled avocado $ 1 1/2 tablespoons canola oil, divided $ 4 (6-inch) flour tortillas 2 garlic cloves, minced 1 jalapeo pepper, minced 2 cups shredded skinless, boneless rotisserie chicken breast $ 1 cup shredded iceberg lettuce $ 1/2 cup chopped tomato $ 1/4 cup (1 ounce) crumbled queso fresco

Preparation
1. 2. 3. 1. Combine the first 7 ingredients in a food processor, and process until smooth. 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. 3. Add remaining oil to pan. Add garlic and jalapeo; saut 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.