Salsa Verde Chicken Tostadas

1. Preheat oven to 400°F (use convection if available) and drizzle 2 baking sheets with 2 Tbsp avocado oil each.
2. Coat tortillas in oil on both sides by rubbing them on the baking sheet (you can usually fit 6 tortillas per baking sheet) and bake for 7 minutes. Flip tortillas over, add 1 tsp Mexican cheese on each tortilla, and bake for 4-5 more minutes until golden brown and crispy (if not using convection, you may have to cook a bit longer); let cool for a couple minutes to crisp up.
3. In a large pan over medium heat, sauté 1/2 of the diced yellow onion in 1 tsp olive oil for 2-3 minutes. Then add the mild green chiles, cumin, chili powder, garlic powder, and salt; sauté for 2-3 more minutes so the spices bloom. Add the rotisserie chicken and 3/4 cup green salsa; stir to combine and turn off the heat.
4. Heat the refried beans in the microwave or on the stove.
5. Assemble the tostadas: Spread a thin layer of beans on each tostada and top with a sprinkle of shredded Mexican cheese, the chicken mixture, remaining diced yellow onion, cilantro, and crumbled cotija cheese.
6. Serve with green salsa and lime wedges on the side and enjoy!

Vegan Modification: Sub in 1 lb. mushrooms for chicken and plant-based cheese for dairy cheese.