Mexican crema (can sub Greek yogurt or sour cream)
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.
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.
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.
Turn oven to broil.
Spread a thin layer of beans onto each tostada, followed by shredded chicken and cheese. Broil for 2 minutes, until cheese is melted.
Top with Guacamole, cilantro, mexican crema, and salsa.