In a large pot or dutch oven, heat the olive oil then add chicken and sausage. Cook until chicken is no longer pink.
Add in the onion and garlic and cook for a couple more minutes or until onion is translucent. Throw in the bell peppers and jalapeno and cook for 2 more minutes.
Add rice, enchilada sauce, chicken broth and season with salt and pepper. I didn't really add any salt, just about 1/2 tsp of black pepper. Bring to a boil and cook on low heat until rice is cooked and all the sauce has almost disappeared.
Add 1/2 of the cheese and stir. Top with remaining cheese and place under the broiler for a couple minutes or until cheese melts.
Top with tomatoes, cilantro, avocado and green onions. Serve warm.