Chicken Mole Tostadas

Ingredients

• 1 cup(s) reduced-sodium chicken broth
• 1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
• 3 cup(s) cooked, shredded chicken
• 1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
• 1/4 cup(s) minced red onion
• 3 tablespoon(s) lime juice
• 48 restaurant-style tortilla chips
• Avocado Cream (recipe follows)

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Directions

1. Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.
2. Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
3. Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.
4. Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.