2 pounds boneless chicken breasts
2 tablespoons olive or vegetable oil
1 (9 ounce) bag tortilla chips
2 cans cream of chicken soup
1 (16 ounce) carton sour cream
2 tablespoons chopped fresh jalapenos
8 ounces shredded Monterey jack cheese

Brown chicken breasts in hot oil.

In a large mixing bowl, combine soup, sour cream and jalapenos.

Crush tortilla chips and put in the bottom of a 13 x 9-inch baking dish sprayed with cooking spray. Dip each chicken breast into soup mixture to coat thoroughly. Lay chicken over the tortilla chips. Pour remaining soup mixture evenly over the chicken. Sprinkle cheese evenly over the top. Bake at 350 degrees F for 45 minutes. Let stand for 3 minutes before serving.