Fry up some tortilla chips--I like to use corn tortillas that have dried out a bit. Preheat your oven, 300* should suffice. Heat up your favored enchilada sauce, red or green, either would work equally well. Have some grated sharp cheddar cheese ready. Fold your hot, crispy, well-salted chips and some shredded chicken into the bubbling sauce. On a oven-safe plate, lay down a layer of sauced chips and chicken, followed by a scant layer of cheese. Repeat, until you've used all of the chips. (I like to do at least three layers, building it up into a mountainous heap.) Bake until cheese is melted, about 7-8 minutes.
Choose your garnishes: yellow onion, scallions, thinly sliced radishes, pickled jalapeño, fresh jalapeño, sour cream, crema Mexicana, queso fresco, asadero cheese, avocado...really whatever tickles your fancy...
And as usual, it's never a bad idea to top it with a fried egg.