Preheat your oven to 350°F (175°C).

Heat olive oil in a large skillet over medium heat. Add the diced chicken and sauté until golden brown, about 6-8 minutes.

Add the diced onion and minced garlic. Cook until the onions are translucent, about 3-4 minutes.

Combine the sautéed chicken mixture with salsa, cream of chicken soup, and half of the cheddar cheese in a mixing bowl. Stir until evenly coated.

Layer half of the crushed tortilla chips in a greased baking dish, then half of the chicken mixture. Repeat the layering.

Top with remaining cheddar cheese and bake for 30-35 minutes until bubbly and golden brown.

Optional: Garnish with fresh cilantro before serving.