Cook the rice according to the package directions. Set aside.
Preheat the oven to 190°C.
In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions. Stir and cook for a minute or 2. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or 2 in order to release the flavors. Transfer the mixture to a bowl and set aside.
In the same skillet, heat the remaining 2 tablespoons oil. Add the chicken along with the remaining 2 teaspoons chilli 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. Add 1 cup water and stir to make a sauce. Allow the sauce to boil until reduced by half, about 2 minutes. Stir in the pinto and kidney beans and set aside.
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. Layer half of the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. 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.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Serve with sour cream and coriander for topping.