In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and pickled jalapenos if desired.