Using a large saucepan, add butter and place over medium-low heat.

Once butter has melted, add flour and whisk constantly for 2-3 minutes.

Gradually add milk, whisking constantly while you pour. Continue cooking, stirring often, for 5-6 minutes or until mixture begins to thicken.

Remove saucepan from heat and add shredded cheese and salt; stir until well combined.

Cook brown rice according to package instructions. Once cooked, set rice aside.

Spray a 9”x13” casserole dish with nonstick baking spray; set dish aside.

Preheat oven to 400°F.

Place ground chicken in a large skillet over medium-high heat. Cook, stirring occasionally, for 6-8 minutes, or until chicken is fully cooked. Drain excess liquid from skillet and transfer cooked chicken into a large mixing bowl.

Place skillet back over medium-high heat and add butter and olive oil.

Once butter has melted, add diced onions and sauté, stirring occasionally, for 4-5 minutes, or until onions have begun to soften.

Add minced garlic and taco seasoning; stir until well combined. Continue cooking, stirring occasionally, for 1-2 more minutes.

Add tomatoes, green chilies, black beans, refried beans and cooked rice; stir until well combined. Continue cooking, stirring occasionally, for 2-3 minutes, or until no extra liquid remains in skillet.

Remove skillet from heat and stir in ¾ cup of cheese sauce (from above). (Note: Keep remaining cheese sauce warm for later.)

Spoon ~¼ cup of filling down center of each tortilla. Fold sides of tortilla over and place seam-side down in prepared casserole dish.

Bake at 400°F for 10-12 minutes, or until tops of tortillas are golden brown.

Remove from oven and spoon additional cheese sauce on top.

Sprinkle with chopped cilantro before serving.