Enchilada Tostadas with Avocado Cream Sauce

I think it is no secret that I love Mexican food! I have been in the mood for enchiladas, but wanted a meal with less cheese - which is how I came up with these Enchilada Tostadas! I cooked and prepped the chicken in advance during my meal prep and then assembled and enjoyed the tostadas during the week. I am all for meals that I can prep in advance!

INGREDIENTS

3 chicken breasts, cut in cubes
1 can of red enchilada sauce (I used Las Palmas 19 ounce can because the ingredients were good)
2 avocados
1/2 cup of fat free plain greek yogurt
1/2 tbsp garlic salt
Cheddar cheese, grated
Corn Tortillas
Pam Cooking Spray
Romaine Lettuce, shredded
Tomatoes, chopped

DIRECTIONS

Marinate chicken breast cubes in enchilada sauce for minimum of two hours. I marinated mine overnight.
Once the chicken is done marinating, place the chicken and the sauce in a pan over medium heat and cover, stir every couple of minutes. Cook chicken for 8 minutes, or until no longer pink inside.
Allow chicken to cool and shred chicken in the remaining enchilada sauce. This allows the pieces to be fully covered in the sauce, and then drain the remaining sauce.
Preheat the oven to 400 degrees.
In a small frying pan over medium high heat, coat both sides of your corn tortillas with cooking spray (I used Pam) and toast each side until golden brown.
On a cookie sheet, place your corn tortillas and top with your shredded chicken and cheddar cheese.
Place in the oven for 5 minutes, or until cheese is fully melted.
Top your tostadas with shredded romaine lettuce, tomatoes and avocado cream sauce!
Enjoy!

Avocado Sauce:

Place 2 avocados, 1/2 cup of plain greek yogurt, 3 tbsp of water and 1/2 tbsp of garlic salt in a blender. If you would like yours thinner, add more water.
Use a blue container to measure your portion if you are following the 21 Day Fix.
I put my sauce in a ziploc baggie and cut a hole in the corner to drizzle on top of my tostadas!

21 Day Fix Counts: