1 1/2 pounds chicken breast
1/2 tsp. minced gralic
1/2 cip chicken stock
10 ounce can tomatoes with green chilies drained
2 ounces cream cheese
1 cup pepper jack cheese, shredded
1 cup monterey jack cheese, shredded
Add chicken breasts, stock and garlic to skillet.
Cook chicken in the stock over medium heat until cooked through and tender.
Shred the chicke into the casserole dish, discarding any remaining stock.
Mix in drained can of tomatoes and green chilies. Dot the chicken/tomato mix with little bits of cream cheese.
Cover with shredded cheese. Cook in 350 degree oven about 35 minutes, or until brown.
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