Skinny Enchilada Tostadas made with shredded rotisserie chicken, enchilada sauce, and a sprinkling of cheese, topped with fresh cilantro and sliced jalapenos. My favorite part, though? The avocado crema!

It’s 4th of July week…..and I couldn’t be more excited! Mostly because I LOVE all the 4th of July festivities, but also because it means the girls have some time off of summer school and Jorden has some time off of work! Woo hoo! Time to party!! (As much as you can party when you have 4 kids!)

One of our favorite ways to “party” is by going out to eat at our favorite Mexican restaurant. We love it for so many reasons, namely the amazing chips & salsa (we can easily go through 3 baskets), the completely delicious entrees, and the fact that the food arrives at the table just moments after you order it! Meaning it’s the perfect place to go with kids!

 Both Jorden and I have our “usual” orders – for me it’s the chicken fajita tacos and for Jorden it’s the enchiladas…every single time. I actually love enchiladas, too….and I love the fact that they are smothered in cheese way more than I should! So I decided to make my own version of enchiladas – a skinny version – with all my favorite fixings.

 These enchiladas are served open face, like a tostada, and they have just a sprinkling of cheese on top. Combined with the cilantro, the jalapenos, and the avocado crema, though, a sprinkling of cheese is enough! They’re the perfect way to eat enchiladas….without the guilt! And the perfect way to enjoy Mexican food when you have 4 kids. (At home!!!!)

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Skinny Enchilada Tostadas

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Author Cathy Trochelman

Ingredients

Enchilada Tostadas

• 4 8 inch flour tortillas
• 3 c. shredded rotisserie chicken
• 1/2 c. enchilada sauce
• 1/2 c. shredded cheese
• sliced jalapenos
• chopped fresh cilantro

Avocado Crema

• 1 avocado mashed
• 1/2 c. plain Greek yogurt
• 1/2 tsp. kosher salt
• 1 tsp. lime juice
• 1/4 c. fresh cilantro chopped
• 2 Tbsp. onion minced

Instructions

1. Assemble tostadas by topping each tortilla with 3/4 c. shredded chicken, 2 Tbsp. enchilada sauce, and 2 Tbsp. shredded cheese.
2. Bake at 350 degrees for 10 minutes.
3. For the avocado crema:
4. Combine all ingredients in a small mixing bowl and mix until well-blended.