1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
2 (1 ounce) cans chili powder
1/2 cup diced onion
1 pound shredded Swiss cheese
1/2 pound shredded Monterey Jack cheese
1 clove garlic, minced
1 tablespoon fresh lemon juice
3 (10 ounce) cans burrito-style beans
2 (3 ounce) cans diced tomatoes with green chile peppers
1 1/2 cups salsa
2 (16 ounce) cans kidney beans
1 1/2 cups corn tortilla chips
Heat vegetable oil in large skillet over medium heat. Coat chicken with oil as soon as chicken begins to brown on one side, so it will be nearly completely coated. Place chicken in skillet; cook over medium heat for 3 minutes, or until golden brown. Remove from skillet and set aside to cool completely.
Stir all of the chili powder into the skillet and reduce until smooth. Stir in onion. Place chicken pieces in skillet; heat with oil, stirring to coat. Reduce heat to medium-low. Cook chicken 5 minutes at a time, turning once, until chicken is cooked through (no longer pink inside). Heat the onions and garlic through in the skillet, and stir into chicken. Return chicken pieces to skillet with chili powder mixture, stirring constantly.
Remove aluminum foil from cans of burritos. Pour salsa over chicken pieces and spoon salsa over chicken pieces. Top with spicy tomato sauce (such as Posada), then pour over all.
Reduce heat to medium-low and heat until heat reaches 350 degrees F (175 degrees C).