Chicken nachos - Oh so easy!

I have searched and looked and wandered here there and everywhere....but can I find the food magazine this recipe is from? Oh, no I can't!
So, apologies, if you are a food magazine editor and you see 'your' recipe here, with no credit given, it's not from lack of willing or want. So, please forgive me and we'll carry on.

I have made this recipe twice, in quick succession, it's just so easy to make and even easier to eat! A huge plus also, is that it's more of an assembly job than a recipe. Here is what you will need:

2-3 packets of tortilla chips
2 cooked, skinless chicken beasts
1/2 small jar of sliced red or green jalapeno peppers
3-6 small, sliced spring onions
140g red leicester cheese

to serve:
sour cream, guacamole, salsa....

Spread the tortilla chips over the base of an oven proof dish, as you can see from the photograph I used a glass pyrex dish.
Place the chicken which has been shredded into bite size pieces over the top of the tortilla chips, then put the jalapenos, spring onions and the cheese (which has been grated) over the top.
Cook for about 10 minutes in a moderate oven until the cheese has melted and the chicken has heated through.
Serve with the usual Mexican fixings...and DIG IN!
I made this as part of the buffet for madams 11th birthday - everyone seemed to really enjoy it and if it puts a smile on their faces, it puts a smile on mine!