Preheat oven to 375 degrees.
In a 10 inch skillet, heat a little oil over medium heat. Add onion and cook for 2 to 3 minutes until translucent. Add garlic and sauté 30 seconds until fragrant. Add tomatoes, paprika, and cumin. Cook for about 4 minutes until the tomatoes soften and just start to break down.
In your pans layer just enough salsa verde to coat the bottom. Add a single layer of tortillas, tearing as needed to make and even layer.
Top with cilantro lime rice, tomato mixture, corn, chicken, black beans, 1 ½ c cheese, and most of the enchilada sauce. Save just enough to drizzle on top (reserve maybe a quarter to a third).
Top with another layer or tortillas. Drizzle with remaining salsa verde and enchilada sauce. Top with remaining cheese.
If freezing: Stop after the last tortilla layer. Put salsa verde, enchilada sauce, and remaining cheese into separate Ziploc bags. Place on top of tortillas and cover tightly with foil or vacuum seal. Thaw before baking.
Bake for 20 minutes covered with foil. Uncover and bake another 15-20 minutes until hot.
Serve slices with lettuce, sour cream, and avocado.
