Heat Olive Oil in large skillet over medium heat.
Add red onions and cook, about 3 minutes, until they begin to turn translucent.
Add chicken, beans, salsa, enchilada sauce, tomato sauce, corn, and chilis.
Stir, cooking on medium heat about 15 minutes, until contents of skillet are warmed through.
Stir in 1 cup mexican cheese until melted.
Top with remaining 1/2 cup Mexican cheese and allow it to melt on top of the meal.
Serve over flour tortillas or rice, topped with sour cream, avocado, and tortilla strips, if desired.