• Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
• Heat the oil in a large, non-stick skillet over medium heat.
• When the oil is hot, add the chicken. Cook for 3 minutes without disturbing. Turn each piece and cook another 3 minutes to brown on both sides.
• Take the skillet off the heat and move the chicken to a plate or pan. Don’t worry that it is not cooked all the way through because it will finish cooking in the sauce.
• Do not wash the skillet, set it back over medium heat and add the tomato sauce, water and prepared seasoning mix, stir well to combine.
• When the sauce comes to a simmer return the chicken to the skillet, along with any juices collected on the plate. Cover the skillet and cook 15-20 minutes on medium-low to low heat until the chicken is cooked through.
• Keep the sauce at a simmer. Raise or lower the heat as needed. Turn the chicken halfway through the cooking time and stir the sauce occasionally.
• Make sure the internal temperature of the chicken is at least 165°F at its thickest part.
• Remove the chicken from the skillet and leave the sauce, covered on low heat.
• Place the chicken on a cutting board and let it cool enough so that it is not steaming. Shred it using two forks.
• Return the chicken to the skillet and cook a few minutes until warmed through and the sauce is absorbed, stir occasionally.
• In the meantime, warm the refried beans. Add the refried beans to a small saucepan. Heat on medium-low to low until warmed through.

Build the Tostadas

• Spread 1½ - 2 tablespoons of the refried beans on a tostada. Next, add a heaping ¼ cup of the shredded chicken then add your favorite toppings and enjoy.
• Makes approximately 8 tostadas.