Dice onion. In 10-inch skillet over medium heat, in hot salad
oil, cook onion until tender. With slotted spoon, remove onion to bowl.
Meanwhile, cut chicken into 1-inch chunks. On waxed paper,
mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat.
In oil remaining in skillet over medium-high heat, cook chicken
until it just loses its pink color throughout. Remove to bowl with onion.
Into skillet, stir milk, creamed corn, and kidney beans; heat
to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat.
Preheat oven to 375 degrees F.
Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place
bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining
chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts.