Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until cooked through (internal temperature 165°F/74°C).

Remove the chicken from the skillet and let it cool slightly. Shred with two forks or a stand mixer using the paddle attachment at low speed.

Return shredded chicken to the skillet. Add taco seasoning and water, stirring well to coat. Simmer for 5 minutes until the liquid reduces.

Preheat your oven to 350°F (175°C).

Lightly grease a 9×13 inch baking dish for non-stick perfection.

Spread a layer of roughly broken tortilla chips evenly across the bottom.

Spoon the seasoned chicken mixture over the chips, followed by the drained black beans and corn.

Pour the undrained diced tomatoes and green chilies (Rotel) over the black beans and corn.

Sprinkle the cooked rice evenly over the diced tomatoes and green chilies.

Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the rice.

Repeat layers one through six, finishing off with the remaining cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbly and heavenly.

Remove the casserole from the oven and let it rest for about 5-10 minutes before serving.

Top with optional sour cream, chopped green onions, sliced black olives, jalapeño slices, guacamole, and salsa, if desired.

Serve warm, basking in the glory of your culinary creation.