Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, half the stock concentrate, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, peel, then cut half the red onion into 1/2-inch pieces (use whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Add Tex-Mex paste, remaining chicken broth concentrate and 1/4 cup (1/2 cup) water to a large bowl. Whisk to combine, then set aside.Pat chicken dry with paper towels, then cut into 1-inch pieces. Season all over with half the Enchilada Spice Blend, salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 5.) Transfer to the Tex-Mex mixture in the large bowl. Add 1 tbsp (2 tbsp) oil to the pan, then onions, peppers and corn. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer to the bowl with chicken.

Once rice is cooked, fluff with a fork. Add rice to the bowl with other ingredients. Stir in black beans, half the sour cream and 1/4 cup (1/2 cup) cheese.Pour mixture into an 8X8 baking dish (9x13-inch for 4 ppl). Sprinkle with remaining cheese.

Lightly crush chips into 1/2-inch pieces.Add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend into a medium bowl. Toss to combine.Sprinkle chips over top of casserole. Bake in the middle of oven until chicken is cooked through and cheese is melted, 10-13 min.

Let casserole rest for 5 mins. Meanwhile, thinly slice green onions.Divide casserole between plates. Dollop with remaining sour cream. Sprinkle with green onions.