Set a nonstick skillet on medium high heat. Once hot, spray with oil then add onions and bell pepper. Saute for 2 – 3 minutes, until sear marks appear along the edges of the veggies.
Spray the veggies again with oil, then add in the spices – to bloom them (ie, cooking them with oil so unlock deeper, richer flavors.
Add enchilada sauce, rice, canned chicken and beans. Stir and bring to a gentle simmer.
Reduce the heat to low-medium, sprinkle in some cheese, then cover and cook until cheese has melted, about 2 minutes. Garnish!
Garnish and enjoy with a side salad or by itself for meal prep!