1. Coat chicken with 2 tbs olive oil and use some of these seasonings to season the chicken, then massage well.
2. Place a large skillet over medium high heat and fry chicken for 8 minutes, 4 minutes per side.
3. Remove and chop chicken up into small pieces.
4. Place your 1 bag of brown rice in a pot with a lot of water over high heat and boil until tender, about 15 minutes.
5. Meanwhile, place the same skillet back over medium high heat and add in all the onions, half of the chopped tomatoes, half the chopped green chiles, and the minced garlic.
6. Fry for 5 minutes then add in the flour and stir in well.
7. Add in half the can of sauce and stir well, then add in the chicken, cheese, sour cream, and stir until well melted.
8. Sprinkle with a little of the seasoning.
9. Drain the rice and place 1-1/2 cups in a big mixing bowl, with 1 cup pinto beans and 1/2 cup corn, then sprinkle with a little seasonings and stir well.
10. Place another large skillet over medium high heat, add in 2 tbs of butter and toast 3 tortills 1 minute, 30 secs per side.
11. Preheat oven to 350 degrees.
12. Get a casserole dish and coat the bottom with a little enchilada sauce.
13. Place tortilla in the pan and layer as follows: A little beans and rice, the meat sauce, fold and flip.
14. Add the remaining enchilada sauce, sour cream, the remaining cheese, the remaining green chile and tomatoes, and scallions.
15. Place in the oven and bake for 30 minutes uncovered.