I used the leftover Slow Cooker Salsa chicken from dinner last night to make nachos for tonight.  I spread a bag of tortilla chips on a cookie sheet covered with aluminum foil.  Sprinkled the shredded chicken over the tortillas and then covered with a 16 oz. bag of Mexican Mix Cheese.

Bake in a 350 degree oven until cheese melts.  For garnishes we add sour cream, salsa, black olives, chives and chopped tomatoes.

Yummy!