Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium high heat. Add in the chicken and Mexican seasoning and cook for 6-7 minutes or until the chicken is cooked through. Remove the chicken to a plate.

Heat the remaining olive oil in the same skillet over medium high heat. Add in the onion and garlic and saute for 3 minutes. Add the taco seasoning, kosher salt, and black pepper then cook for 1 minute, stirring frequently.

Add in the tomatoes, rice, and 2 cups of water. Bring the mixture to a boil then reduce heat to medium low. Simmer for 15-20 minutes, stirring occasionally, until the rice is cooked.

Preheat the broiler.

Remove the skillet from the heat and stir in the cooked chicken, 1 cup of cheese, and 1/4 cup of the cilantro. Mix well.

Top the skillet with the corn tortilla quarters. Place in the oven and broil for 2 minutes or until the tortillas begin to crisp. Remove from oven and top with remaining cheddar cheese.

Broil for 2 minutes or until cheese is melted and bubbling. Remove from the oven and top with sour cream, remaining cilantro, and pickled jalapenos.