Chicken tostada with avocado cream

Low calorie and low fat Mexican food......where can I sign up, right here!!! This tostada is simply delicious and perfect for someone who is watching their weight. I tried to take the original recipe and go even further with making it as low fat and low calories as possible. I served this with homemade Mexican rice(also on blog). Enjoy.....Eat on!!

*adapted from Cooking Light*

Ingredients:
2 tablespoons fat free 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) carb smart Mission flour tortillas
2 garlic cloves, minced
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup spinach, uncooked
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled fat free feta cheese

Directions:
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 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.

Nutrition:
Serves 4
271 calories/tostada