Mexican Chicken and Rice Bake Recipe

Ingredients

• 2 tbsp olive oil
• 500g 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
• 375g jar mild enchilada sauce
• 4 cups (1 litre) salt-reduced chicken stock
• 310g jar roast capsicum strips, drained
• 1 ⅔ cups (150g) Perfect Italiano™ Perfect Mexican cheese
• ⅓ cup fresh coriander, chopped
• 2 spring onions, thinly sliced
• 1 fresh long green chilli, thinly sliced, to serve
• 1 tbsp chopped pickled jalapenos slices, to serve
• Lime wedges, to serve
• Sour cream, to serve