Step 1

In a blender, add: 8oz tomato sauce, 1/4 cup water, 1 T cumin, 1 T chili powder, 1 T oregano, 1/2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt & 1/2 tsp pepper.

Step 2

Place enchilada sauce in small pot and heat over med heat.

Step 3

Add 1 cup rice & 2 cups water to a medium pot and bring to a boil, turn heat down, cover and simmer for ~20 mins or water is absorbed.

Step 4

Finely chop 1 red onion. Set aside ¼ of the onion for garnish.

Step 5

Slice 2 avocados.

Step 6

Cut 1# chicken breasts into bite-sized pieces.

Step 7

In a large saute pan over medium heat, add 1 T olive oil, chopped chicken, chopped red onion, 1/4 tsp salt, 1/8 tsp pepper & 4oz green chiles. Saute until chicken is fully cooked.

Step 8

Make bowls w/ rice, chicken mix, enchilada sauce, avocado & red onion for garnish. Option to sprinkle w/ shredded cheddar.