Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
Heat 1 tsp. olive oil over medium heat in non-stick skillet.
Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
Evenly divide chicken, tomato, onion and lettuce among taco shells.
Add salsa to taste.
Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.
Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
Heat vegetable oil in large non-stick skillet.
Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
Spoon bean mixture onto each tostada shell.
Top with remaining heated green chile sauce, tomato and cheese.
Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
Bake at 350° for 20 minutes or until cheese on top is melted.