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. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. 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. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes.
Add 1 cup water and stir to make a sauce. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. In the same skillet, heat the remaining 1 tablespoon olive oil.
Remove the mixture to a bowl and set aside. Stir and cook the mixture for another minute or two to release the flavors of the spices. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
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