Preheat your oven to 375 F.
Cut your chicken into cubes and marinate it in a bowl or zip-lock in the fridge using the ingredients listed.
Cook your noodles, strain, and set them aside in an oven safe casserole dish. I use an 8x8 Pyrex dish.
In a skillet at medium heat, saute the bell peppers and jalapenos in the cooking oil of choice. Remove and add to the noodles.
Cook your chicken in the same skillet at medium heat until thoroughly cooked through.
Once all the way cooked, add the cream cheese or heavy cream to the chicken. Stir until it is all coated.
Remove from the heat and add to the noodles and peppers.
Add the rotel and the enchilada sauce and mix everything together.
Top with cheese and bake for about 15 minutes. Remove and serve warm.