Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4
cup chicken mixture onto 1 end of tortilla.
After frying a corn tortilla, place a heaping 1/2
cup chicken mixture on the corn tortilla in a 13 × 9 baking dish.
To assemble... spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2
cup chicken mixture in center of each tortilla.
Using a spoon, fill each hollowed zucchini with 1/3
cup chicken mixture, pressing firmly.
Top with 1/2 -3 / 4
cup chicken mixture and 1/4 cup cheese.
Top 4 bread slices with 2 lettuce leaves and 1 1/4
cup chicken mixture.
Spoon about 3/4
cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese.
Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4
cup chicken mixture and about 2 tablespoons salsa.
Working one at a time, spread 1/4
cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself.