1 tablespoon vegetable oil
2 (8 ounce) cans diced onion with green chile peppers
2 (8 ounce) cans diced tomato with red peppers
1 (4 ounce) can shredded Monterey Jack cheese
Heat oil in a large skillet over medium heat. Saute diced onion and green peppers until just tender. Stir in tomato, Monterey Jack cheese and cheese. Reduce heat to medium-low and cook for about 5 minutes, stirring occasionally. Stir in chicken and cook for about 5 more minutes.
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