1-Gathering and Prepping Ingredients: First, prepare all your ingredients to make the process smooth. Shred the cooked chicken and chop your vegetables ahead of time. Preheat the oven to 450°F as mentioned in the recipe summary for crisping the tostada shells perfectly.

2-Gathering and Prepping Ingredients: Next, focus on seasoning the chicken for maximum flavor. Mix the spice blend 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon smoked paprika, 1/8 teaspoon fine sea salt, 1/8 teaspoon ground black pepper, and 1/8 teaspoon crushed red pepper flakes in a bowl as directed.

3-Cooking the Chicken: Place the chicken on a baking sheet and drizzle it with 1 tablespoon olive oil. Coat both sides with the spice mixture for that savory topping everyone loves. Bake for 15 18 minutes until the internal temperature hits 165°F, then let it rest for 10 minutes before shredding.

4-Cooking the Chicken: While the chicken rests, heat the refried beans in a skillet over medium heat. This step ensures a solid base for your toppings. Once ready, layer each tostada shell with the warmed beans, add the shredded chicken, and top with lettuce, tomatoes, red onion, avocado, cheese, and cilantro.

5-Cooking the Chicken: Serve right away with optional hot sauce, sour cream, or lime wedges for extra zest. The whole process, including prep time of 10 minutes and cook time of 15 minutes, totals about 35 minutes, making it ideal for busy schedules.

6-Final Assembly and Serving: For the best results, keep toppings moderate so they’re easy to eat by hand. If you pile them high, have utensils ready. This method not only keeps things crunchy but also lets flavors shine through. Remember, for more chicken ideas, check out our crispy chicken taco fingers recipe for similar vibes.