Green Chili Chicken
In a 9x13 pan, place chicken (either tenderloin or breasts - boneless & Skinless); you can use either frozen or defrosted chicken - frozen will just have to cook a little longer. Top with 1 can green chili enchilada sauce (or 1 16-oz jar of Salsa Verde). Bake until thermometer reads 160 degrees when inserted in chicken - about 20 minutes thawed, 40 minutes frozen. Serve over rice and top with shredded cheese.