Mexican Chicken & Rice Bake

Ingredients

• 2 tbsp. olive oil
• 500 g chicken thigh fillets, thickly sliced
• 4 garlic cloves, crushed
• 1 red onion, finely chopped
• 2 cups long-grain white rice
• 2 tsp. Mexican chilli powder
• 375 g jar mild enchilada sauce
• 4 cups (1 litre) salt-reduced chicken stock
• 310 g jar roast capsicum strips, drained
• 1⅔ cups (150 g) Perfect Italiano™ Mexican Style
• ⅓ cup fresh coriander, chopped
• 2 spring onions, thinly sliced
• 1 fresh long green chilli, thinly sliced or 1 tbsp. chopped pickled jalapenos slices
• Lime wedges, to serve
• Sour cream, to serve