Preheat oven to 400 degrees

base
1 1/2 pound of boneless skinless chicken breast tenders (I cut mine in bite size chunks)
1 can (4 oz) of diced green chilies
1 can (10 oz) of diced tomatoes w/green chilies (I used the Rotel brand)
Salt & Pepper (whatever amt. you're used too)

In a 8x8 baking dish lay the chicken tenders and top with the diced green chilies and the diced tomatoes w/green chilies. Add salt and pepper. Bake for about 40 minutes (I like mine well done...but you can adjust to your preferred doneness, just make sure to drain off any excess liquid before adding topping) . While chicken is baking...prepare the topping below.

topping
4 oz of cream cheese (softened)
2 large eggs
1/4 cup of sour cream
2 Cups of Shredded Cheese (Mexican 4 cheese blend variety)
1/2 teaspoon of ground cumin