Saute the chicken breasts for 3-4 minutes on each side until the chicken reaches an internal temperature of 165 degrees fahrenheit. Remove and set aside
Add the onion and saute for about 3 minutes or until translucent
Add the garlic and saute for an additional 30 seconds
Add the green chilis, salt, pepper, and cream cheese
Stir while allowing the cream cheese to melt, about 3 minutes. Reduce heat to low
Add the chicken back to the skillet, top with the Monterey Jack cheese, cover and let the cheese melt for about 3 minutes
Top with green onions and serve on rice, pasta, or mashed potatoes