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Preheat oven to 350°F (175°C). Pour some oil (about ¼ inch deep) into a frying pan and start heating it on medium for frying tortillas later.
In a large bowl (or stand mixer if you have one), add: 1 brick cream cheese (softened if you remembered to take it out), 1 block shredded cheese, about 1.5 cups chopped baby spinach, 1 cup salsa, 1 cup sour cream, 1 can drained corn, 1 can drained and rinsed black beans, 1–2 cooked, shredded chicken breasts, a good squirt of lime juice, chipotle sauce if you want some heat (start small). Mix everything well until combined.
Transfer the mixture to a casserole dish. Cover loosely with aluminum foil and put it in the oven while you fry tortillas.
Fry tortillas one or two at a time for about 2 minutes per side until crispy and golden. Use tongs to flip carefully. Place fried tortillas on a rack or paper towels to drain excess oil.
Once tortillas are done, check the casserole. If it’s not hot all the way through, put it back in the oven for a few minutes.
Sprinkle the remaining shredded cheese (½ to 1 block) on top of the casserole. Broil it until the cheese melts and bubbles to your liking (watch carefully so it doesn’t burn!).
Scoop the creamy chicken mixture onto the crispy fried tortillas like tostadas and enjoy!