I found a recipe for these over at IHeartFood4Thought and they looked awesome.
I used some of Bill's homemade roasted corn salsa, and regular onion instead of green - but everything else was pretty much per recipe.
They were tasty, tasty, tasty. The tip of cooking the chips for 5 minutes before adding the chicken mixture was a winner. My nachos in the past have always been pretty soggy no matter what I did. The combo of heating the chicken stuff and baking the chips kept most of them crisp.
Oh, and I made them a second time only riffing on the chicken mix. Bean salsa and green chilis and corn salsa and green enchilada sauce (all leftover from the Margarita & Munchies party) - I think I liked the second batch even better.