Heat a skillet on medium heat and add the chili. If the chili is on the thick side, add 1/4 cup of water or a little more if needed to thin it out just a bit.
Once the chili is hot, add the tortilla chips in the pan with the chili.
Coat each chip with the chili.
When the chips start to soften, turn off the heat and transfer the tortilla chips along with some of the chili on to the serving plates (reserve 1/2 of just the chili in the pan).
On the serving plates, top the chili and tortilla chip mixture with scrambled eggs.
Top the eggs with the remaining chili from the pan. Then top with shredded cheese.
Garnish with slices of avocado and green onion. Serve warm.