Add enchilada sauce, broth/water, and spices to a medium saucepan. Bring mixture to a low simmer. Add lentils and cook, stirring occasionally, for 30-40 minutes or until lentils are tender and most of the liquid is absorbed. If the mixture starts to get too dry, add in another splash of water or broth. Lentils should be thick and gravy-like. Remove from heat.
Preheat oven to 425°F.
Line a baking tray with parchment paper. Add chips and scatter with cooked lentils, cheddar cheese, black beans, and corn.
Bake nachos for 12-15 minutes, or until cheese is melted and bubbling.
Remove nachos from oven and garnish with the remainder of ingredients: jalapenos, cilantro, green onions, radishes, avocado, sour cream, and a squeeze of lime. Enjoy!