Make as much or little as you want!
Spread tortilla chips on a baking pan
mix together cream cheese and jalapeno peppers (I used 4 oz and had about half a cookie sheet full of chips. Then I added about 2 TBS canned jalapenos-use more or less for your tastes) I warmed this up and put in a ziploc bag. Then I cut a hole in the corner and drizzled it all over.
Top with cooked, shredded chicken
chopped olives and diced tomatoes
Enchilada Sauce (I really like Rosarita's red sauce)
Sprinkle with grated cheese
Put in the oven on broil and cook till cheese is melted. Top with avocado and enjoy!