Easy Enchilada Casserole by Jeannette

3 Chicken Breast
1/2 tsp Salt
1/2 tsp Onion Powder
1/2 tsp GarlicPpowder
Olive Oil

2 c Long Grain Rice
2 tomatoes
2 medium potatoes
1 small can organic Pinto Beans
1 Chicken boulion
1 Tbsp Olive Oil
4 cups Water
1 can Ro-Tel Diced        Tomatoes with Green Chiles

1 lg can Green Echilada Sauce
6 Flour Tortillas
1 1/2 c shredded Cheddar Cheese

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This dish serves 6 to 10 people

• Wash boneless chicken breast and place in baking dish.
•   Sprinkle on top the Salt, Onion Powder and Garlic Powder. 
• Then sprinkle on Olive Oil.
  
• Bake in 350 degree oven for 45 min approximately till juices run clear.

In Rice Cooker Add:

• Long grain rice
• Wash tomatoes (medium size) then dice
• Peel potatoes then dice small
• Drain Pinto Beans and add to rice cooker
• Chicken boullion 
• Olive Oil
• Water

Turn rice cooker on and cook until done

Preheat oven to 350 degrees  In a deep 13x9 pan put a little of the green enchilada sauce.  Put the first layer of flour tortillas, wetting both sides in green sauce.  Add a couple of small ladles of rice mixture over tortillas and add some of the baked chicken breast that has been sliced into 2" x "x 1/2" pieces.  Spoon a little green enchilada mix over the top.  Now wet two more flour tortillas in enchilada sauce and layer over the top, pressing into the dish.  Layer two, spread more of the rice mixture over the dish, add sliced chicken breast and pour 1 can of Ro-Tel over the mixture.  Spoon more enchilada sauce and wet two tortillas in sauce and layer.
You can have 2-3 layers depending on pan size. At the end add the rest of the green enchilada sauce over the dish and top with shredded cheese.
Cover with foil (do not press foil into cheese) and tent with toothpicks.
Cook for approximately 50 minutes to an hour.  Should be fairly bubbly when you take it out.