Instructions

Slow Cooker Instructions:

1. In a large crockpot, combine chicken, garlic, enchilada sauce, broth, salt, pepper, cumin, paprika, oregano. Cook on low for 6-7 hours or high for 3-4 hours- more or less depending on your crockpot.
2. When chicken is done, place onto cutting board and shred using two forks. Return to pot with lime juice, spinach, and cilantro; cook an addition 10 minutes or so, until spinach is wilted.
3. If you are making your own tostada shells: preheat oven to 400 and line baking sheet with foil. Lightly brush each side of the tortillas with olive oil, and bake for 4-5 minutes per side, until crispy and golden brown. Blot excess grease with a paper towel and set aside.
4. Turn oven to broil.
5. Spread a thin layer of beans onto each tostada, followed by shredded chicken and cheese. Broil for 2 minutes, until cheese is melted.
6. Top with Guacamole, cilantro, mexican crema, and salsa. 

Instant Pot Instructions:

1. To your instant pot, add chicken, garlic, enchilada sauce, chicken broth, salt, pepper, cumin, paprika, oregano and cook high pressure for 10 minutes.  
2. When chicken is done, carefully release pressure and then remove chicken to shred.  Return chicken to instant pot with lime juice, spinach, and cilantro; put lid back on and let sit for 5-10 additional minutes.  
3. If you are making your own tostada shells: preheat oven to 400 and line baking sheet with foil. Lightly brush each side of the tortillas with olive oil, and bake for 4-5 minutes per side, until crispy and golden brown. Blot excess grease with a paper towel and set aside.
4. Turn oven to broil.
5. Spread a thin layer of beans onto each tostada, followed by shredded chicken and cheese. Broil for 2 minutes, until cheese is melted.
6. Top with Guacamole, cilantro, mexican crema, and salsa.