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1
In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
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Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion.
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3
Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin.
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Stir and cook the mixture for another minute or two to release the flavors of the spices.
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5
Remove the mixture to a bowl and set aside.
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6
In the same skillet, heat the remaining 1 tablespoon olive oil.
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7
Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt.
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Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes.
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9
Add 1 cup water and stir to make a sauce.
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Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes.
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Stir in the beans and set aside.
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To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan.
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Add a layer of half the tortillas on top of the salsa verde, overlapping the edges.
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Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes.
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Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce.
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Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
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If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes.
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Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
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Serve with sour cream and cilantro.
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20
Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
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Photograph by Steve Giralt
