Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the cubed chicken breast to the skillet and season with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Pour in the 10-ounce can of red enchilada sauce and 1/2 cup heavy cream. Stir well to combine and bring the mixture to a gentle simmer.
Reduce the heat to medium-low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the chicken and sauce. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.
Remove from heat and let it rest for 2 minutes before serving. Garnish with 1/4 cup chopped fresh cilantro.
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