Cook rice according to package directions; set aside.
Heat Avocado Oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink and internal temperature reaches 165°. Add garlic and cook 2-3 minutes. Stir in rice, Corn, Black Bean Salsa and enchilada sauce until well combined and heated through. Season with salt and pepper, to taste.
Remove from heat and top with cheese. Cover until cheese is melted, about 2 minutes. Serve immediately.