Preheat the oven to 425 F.
In a large bowl, combine shredded rotisserie chicken with salsa. Set aside.
Lay out four tostada shells. Spread about three tablespoons of creamy black beans over each shell, covering the entire surface.
Top the creamy black beans with 1/3 cup of chicken. Spread the chicken out to cover the surface of the tostada, as well.
Divide the cheese over the tostadas. (add more if you like!)
Stack one shell directly on top of another, and repeat with other shells. This will create two chicken tostada stacks.
Bake for 8 minutes, then switch to broil. Broil for about 2 minutes until cheese is bubbly and browned.
Remove from the oven, and garnish with desired toppings! I love guacamole, sour cream, cilantro, salsa ... but top with whatever you love the most!