"Easy chicken dish that takes no time. My kids help me with it every time. It's cheesy chicken nachos. I add some red pepper flakes and jalapeno juice to the mixture just to bring it up a notch. Our family also likes to put it in a flour tortilla. I have also used it the next day (if there is any left), rolled it in a flour tortilla, and fried it. If you would like to make it healthier, you can. I have changed the sour cream to light and/or low-fat. I have also changed the soup to reduced-fat. The only thing I haven't been able to change is the cheese."
Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and shred.
Mix cream of chicken soup, sour cream, and cheese cubes in a microwave-safe glass or ceramic bowl. Heat in the microwave in 3 minute intervals, stirring after each intervals, until the cheese is melted and the mixture has a smooth consistency. Add shredded chicken breast to chicken soup mixture and microwave for 2 minutes.
Pour corn chips into a large shallow bowl or serving dish. Pour hot chicken mixture over chips.