Preheat oven to 350˚F. Lightly grease a 9 x 9-inch baking dish. 
Cook chicken in olive oil until it’s no longer pink and is cooked through, about 10 minutes. Cool, and use a knife to shred the chicken.
Set aside. 

To the same pan sauté onion, jalapeños, and cilantro in butter for about 2 minutes, then add chicken back into the same pan with taco seasoning, lime juice and water.  Simmer on medium for 4 minutes.

Meanwhile, place the beans in a saucepan over medium heat. Stir until thoroughly heated. 

Layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. Spoon the beans over the chip mixture. Sprinkle with another 1/2 cup cheese, and spread with the sour cream. Arrange the shredded chicken over the sour cream layer. Top with the remaining chips and 1/2 cup cheese. 

Bake in preheated oven until the cheese melts throughout, 15 to 18 minutes. 

Top with fresh salsa and/or have on the side for dipping.