Preheat oven to 375 degrees.  Line a baking sheet with parchment paper (if you have an aluminum or nonstick pan.)

Brush both sides of each tortilla with a little olive oil.  With a 2 ½-inch cookie cutter, try to cut 3 rounds from each tortilla.  You can bake the scraps to make crispy bits to top a salad or soup.

Bake 15 minutes or until golden brown.  They will crisp up as they cool.  These can be made the day before and kept in a covered container at room temperature. Or, instead of making baked rounds, buy round tortilla chips.

When ready to serve, preheat oven once again to 375 degrees.  Put a pinch of chicken and a pinch of cheese on each.  Bake until chicken is warmed through.  Top with desired accompaniments.