- 2-3 pounds boneless skinless chicken breasts (I fillet mine so they cook faster but you don’t have to)
- (1) 10 oz. can of green chili enchilada sauce (I use Old El Paso)
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 – 1 cup shredded Monterrey Jack Cheese
- Spray a 9×13 Pan with non stick spray.
- Place chicken in the bottom.
- Season with garlic salt and chili powder.
- Pour the can of Green chili enchilada sauce over the chicken.