Bring a medium pot with rice, 1/4 tsp. salt, and 2 1/2 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in cilantro (prepared in a later step) until combined. Set aside and cover to keep warm.

While rice cooks, continue recipe.

Halve corn using hands.

Coarsely chop cilantro.

In a mixing bowl, combine slaw mix, dressing, and a pinch of salt. Set aside.

Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add mixed peppers and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 5-7 minutes.

Add 1 tsp. olive oil, chicken, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Stir in enchilada sauce (to taste) until combined, 60-90 seconds.

Kids not a fan of extra heat? Feel free to skip/reduce the enchilada sauce. 

Remove from burner.

While chicken mixture cooks, continue recipe.

Evenly top corn with 2 tsp. olive oil and taco seasoning. Massage oil and seasoning into corn.

Wrap corn in a damp paper towel and place on a microwave-safe plate.

Microwave until heated through and tender, 3-5 minutes.

Carefully remove from microwave. Let cool, 5 minutes. Once cool enough to handle, evenly spread mayonnaise on corn, then top evenly with cotija.

Wrap tortillas in another damp paper towel. If tortillas come folded, keep folded.

Microwave until heated through, 30-60 seconds.

Carefully remove from microwave.

Plate dish as pictured on front of card, filling tortillas with chicken mixture (to taste), slaw, and shredded cheese. Bon appétit!