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1
Cook the rice according to the package directions.
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2
Set aside.
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3
Preheat the oven to 375 degrees F.
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4
In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions.
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5
Stir and cook for a minute or 2.
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6
Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin.
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7
Stir and cook the mixture for another minute or 2 in order to release the flavors.
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8
Transfer the mixture to a bowl and set aside.
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9
In the same skillet, heat the remaining 2 tablespoons oil.
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10
Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes.
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11
Add 1 cup water and stir to make a sauce.
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12
Allow the sauce to boil until reduced by half, about 2 minutes.
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13
Stir in the pinto and kidney beans and set aside.
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14
To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan.
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15
Layer half of the tortillas on top of the salsa verde, overlapping the edges.
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16
Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes.
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17
Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce.
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18
Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and enchilada sauce and sprinkle on the rest of the cheese.
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19
Cover the casserole with aluminum foil and bake for 20 minutes.
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20
Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes.
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21
Allow the casserole to sit for a few minutes before serving up to ensure it holds together.
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22
Serve with sour cream and cilantro for topping.
