I seem to be on a nacho kick and this recipe was also published by Food Network Magazine.
This is quick and easy to throw together if you use a rotisserie chicken from the grocery store.
TORTILLA CHIPS (the recipe suggested using ranch-flavored tortilla chips)
1 small ROASTED CHICKEN, shredded (about 4 cups)
1 1/2 c. Frank's Buffalo Sauce
1/2 c. WATER
3 c. CHEDDAR CHEESE
BLUE CHEESE, to garnish
2 ribs CELERY, sliced
Spread chips on an oven proof serving dish.
Bring to a simmer the Buffalo sauce and the water.
Add the shredded chicken just to heat through.
Strain the chicken (reserving sauce) and spread over the chips with cheddar cheese.
Bake in a 400°F oven until the cheese is melted.
Garnish with blue cheese and celery.
If desired serve with sour cream on the side.