1-10ouncecan of Old El Paso Green Chile Enchilada Sauce
1-4ouncecan diced green chiles
1-2ouncecan sliced olivesdrained
1 10-11ouncebag Tortilla Strips or Chips
Preheat the broiler on low. Line a rimmed baking sheet with foil and set aside.
In a small bowl, combine shredded chicken with about 1/3 of the enchilada sauce and set aside. In another small bowl, stir together cream cheese and sour cream and set aside.
Arrange tortilla strips on the baking sheet, covering it completely. Sprinkle with about 2/3 of the cheddar and jack cheeses. Place under the broiler to melt the cheese; about 2-3 minutes. Watch very closely because it can burn quickly.
Remove the baking sheet from the oven and top with the chicken mixture. Drizzle some of enchilada sauce (add as much or as little as you like, careful not to make the chips soggy). Then add salsa, diced green chiles, sliced olives and remaining cheese. Broil for a few minutes, until cheese is melted and toppings are hot.
Garnish with dollops of the cream cheese/sour cream mixture and serve immediately.
Nachos are perfect for customizing! Be sure and set out guacamole, salsa, more olives, etc. for your guests.