Monterrey Chicken

This recipe tastes like chicken enchiladas minus the soggy tortillas.  And the best part is that you can still put it in a tortilla (like Knox always does)!  This dish is super fast, easy to make, and quickly became a family favorite.   Try switching up the sauce/cheese combination to BBQ/cheddar or marinara/mozzarella.

Ingredients:
1-2 lbs chicken tenderloins or breasts cut into strips
Seasonings for chicken:  chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper
2 tablespoons oil
1 can enchilada sauce
1-2 tablespoons diced jalapeños (fresh or canned)
4 cups shredded Monterrey jack cheese

Preparation:
In a large skillet, heat oil to medium-high.  Season chicken well on both sides with seasonings and add to skillet.  Cook about 2 minutes per side until slightly browned and remove to a plate.
Add the can of enchilada sauce and jalapeños to the pan and simmer together for about 3-4 minutes until it starts to thicken some.
Coat a 9x13 pan with some of the canned enchilada sauce and then add chicken tenderloins on top.
Top with half of the cheese.
Cover with the thickened sauce.
Cook for about 15 minutes in the oven at 350.
Top with remaining cheese and cook an additional 10 minutes.
Serve with black beans, avocado, salsa, etc.