Halve and peel onion. Cut halves into ¼" dice.
Mince cilantro (no need to stem).
Slice rounds from half the Fresno chile. Mince remaining chile Remove seeds for less spice. Wash hands and cutting board after prepping.
Cook the Lentils
Bring lentils and ¾ cup water to a boil in a medium pot.
Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-10 minutes.
Remove from burner. Mash with taco seasoning until desired consistency is reached.
While lentils cook, make tostada shells.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a mixing bowl.
Reserve pan; no need to wipe clean.
Make the Tostada Shells
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.
Toast in hot oven until browned and crispy, 5-7 minutes.
Finish the Dish
Once chicken has cooled, use two forks to shred into bite-sized pieces
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add onions, minced Fresno chile (to taste), and cilantro (reserve a pinch for garnish) to hot pan. Stir occasionally until onions are translucent, 2-3 minutes.
Stir in chicken and enchilada sauce until coated and warmed thorugh. Remove from burner.
Plate dish as pictured on front of card, topping tortilla shells with mashed lentils, chicken and vegetables, cheese, sour cream, reserved cilantros, and Fresno rounds (to taste). Bon appétit!