2 skinless, boneless chicken breast halves
1 (3/4 cup) package dry corn tortillas, warmed
1 (8 ounce) container sour cream soup mix
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon dried basil
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a medium skillet over medium heat. Add chicken and stir fry until chicken is completely cooked and cooked through. Remove from skillet and place in a small mixing bowl.
Mix together the rice, water and green beans, stirring well. Transfer chicken to the pan. In a separate small mixing bowl, mix together the vegetable oil, garlic powder, onion powder, salt and basil. Pour mixture over chicken in pan and sprinkle sour cream soup over chicken.
Bake at 400 degrees F (200 degrees C) for 35 minutes. Remove chicken from pan and let cool on wire rack. Refrigerate chicken and vegetables while preparing sauce.