E.B.
I'd drain the salsa to make it less liquid-y, and crush the chips very finely. Then I'd mix the salsa, crushed chips, chilis (also drained), and shredded cheese. Maybe add some cumin or chili powder.
Then I'd pound the thighs (between waxed paper or in a ziploc bag) until they were thin. I'd put a scoop of the salsa mixture on each thigh and roll it up, perhaps using a toothpick to keep it closed.
Set them in a pan, and bake at 350 until cooked (165 degrees or about 40 minutes).
Meanwhile, thinly slice the tortillas and bake them until they are crispy. When the chicken's done, sprinkle with a little more cheese and serve on a bed of thin crispy tortilla strips.
If you didn't want to do individual chicken thighs, pound them out and lay half of them in a layer in a casserole dish, then top with the salsa mixture, then top with more chicken thighs. At the end of the cooking time, sprinkle with shredded cheese and the crispy tortilla strips.