In a saucepan, add white rice, 2 cups water, and 1 tbsp butter, and cook according to package instructions.
While the rice is cooking, in a frying pan, break up the ground beef, sprinkle in the tbsp of taco seasoning, and brown the meat.
In a large mixing bowl, add the canned corn, fire roasted tomatoes, black beans, 1 of the cans of green chilies, 1/2 cup shredded cheese, and mix well.
When meat and rice are finished, add both to the mixing bowl with the other ingredients.
Add ranch powder, starting with 1tbsp. Taste it, and add more if necessary. (I usually use 2tbsp, but you don't want to over season.)
Take a tortilla and lay it out on the counter, a cutting board, or a plate. Add about 1/3 cup of filling to the center of the tortilla.
Carefully, fold the sides of the tortilla up over the filling, then bring the edge closest to you up, wrap it over the sides and filling, tuck it in on the opposite side of you (almost under the filling), then roll the enchilada into a burrito.
Repeat previous step until you fill a 9x13 casserole dish with the burritos. depending on the tortillas, I can usually get 10-12.
Preheat oven to 350 degrees.
In a saucepan over low-medium heat, melt 4tbsp butter. Add the minced garlic, and simmer 15 seconds, until fragrant.
Whisk in the flour, mixing out all the clumps. Continue whisking for 1 minutes.
Carefully add almond milk and broth, whisking it in well. Raise the heat to medium.
Add salt and black pepper, and let mixture simmer until it starts to thicken.
Once thickened, remove from heat.
Add sour cream, remaining can of green chiles, chipotle tabasco, and remaining 1/2 cup of broth. Whisk together well.
Take remaining 2 TBSP of butter, and cut them into little 1/2" cubes, and randomly place them on the burritos.
Pour prepared sauce over the burritos, making sure they all get covered.
Take a butter knife, or rubber spatula, and gently slide it between each burrito, letting the sauce fill the gaps.
Cover with tin foil, and bake for 60 minutes.
Remove from oven, remove the foil, cover with shredded cheese, then bake 5 minutes more, uncovered.
Let cool at least 10 minutes before serving. These enchiladas get HOT.
Serve topped with sour cream and salsa.
Enjoy!