Begin by preheating the oven to 425 degrees F.
In a large cast iron skillet, heat 2 Tbsp avocado oil over medium heat.
Add ground chicken to hot pan and cook thoroughly.
Add the Tex Mex spice blend (chili powder, cumin, oregano, salt & pepper) to the chicken.
Add the onion, bell pepper, and jalapeño to the chicken and cook until tender, about 5-8 minutes.
Add the minced garlic and cook until tender, about 2 minutes.
Add the diced chipotle chilis to the skillet.
Add the rice to the skillet and combine with the chicken and vegetables.
Add the enchilada sauce and chicken stock to the pan.
Reduce heat to low, cover the pan with a large lid and cook for 15 minutes until rice is tender. *If you don't have a lid large enough for the cast iron skillet, place a sheet pan over the skillet.*
Remove the lid, stir in a handful of fresh cilantro & juice of 1 lime. Season with salt & pepper to taste.
Layer cheese, tortillas and more cheese.
Bake in the oven for 10 minutes until cheese is evenly melted and tortilla chips are toasted.
Garnish with fresh cilantro, avocado, and cilantro lime crema!