Fry your tortillas one at a time until they are crisp. Remove and place on top of a paper towel to remove excess oil. Sprinkle immediately with light salt and allow to cool.
In a large bowl, toss your shredded chicken in the Roasted Tomatillo Salsa. Allow to sit.
Add a can of refried beans to a pot on the stove and heat them for about 3-5 minutes on medium heat. Add about 1/3 cup of water to the beans if you find they are too thick to make them easier to spread.
Allow the beans to cool slightly and then spread the beans over each of the tostadas. Then, top with lettuce, chicken, onion and tomato. Lastly, add Queso Fresco, avocado slices and top off with Mexican crema.