In a 9-inch cast iron skillet, or similar, add tortilla chips. It doesn't have to be perfect, they can be stacked and scattered. Pour enchilada sauce on top.
Place over medium-high heat and carefully watch the skillet until mixture comes to a simmer. Reduce heat and then let mixture simmer until tortilla chips have softened, about 7-10 minutes.
Turn on the boiler in your oven.
Add shredded chicken to the top of the tortilla chips then sprinkle cheese all over. Place under boiler for 5 minutes, or until cheese is completely melted. Watch this carefully as the tortilla chips could char and burn.
Top with jalapeño slices, if using.
Serve warm and enjoy!
Notes
Feel free to top this dish with whatever else you love, such as: sour cream, green onions, etc.