Chicken-Chile Tostadas

From Cooking Light's superfast column, which means great for a weeknight or lunch.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  cup onion, chopped
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon  dried chipotle powder
• 1⁄4 teaspoon cinnamon
• 1  lb  ground chicken breast
• 1⁄2 cup salsa
• 1⁄4 cup water
• 1⁄2 teaspoon salt
• 2  tablespoons cilantro
• 1  teaspoon lime juice
• 4  corn tortillas, six inch
• 1  cup lettuce, shredded
• 1  cup cheddar cheese (or whatever cheese you like)
• 1⁄4 cup reduced-fat sour cream (optional)

Directions

1. Preheat oven to 400.
2. Heat oil in large nonstick skillet over med-high.
3. Add onion and garlic; saute 2 min or til onion begins to soften.
4. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly.
5. Add chicken; cook 4 min or til chicken is done, stirring to crumble.
6. Add salsa, water, and salt; cook 3 min or til slightly thickened.
7. Stir in cilantro and lime juice; remove from heat.
8. While chicken cooks, place tortillas directly on oven rack; bake at 400 for 5 min or til slightly crisp.
9. Place 1 tortilla on each of 4 plates; top each with 1/4 of the chicken, lettuce, and cheese. Top with sour cream if desired.