Heat enchilada sauce and chicken stock in a saucepot.

Melt butter in a different stock pot.

Add rice when butter melts. Stir to coat each grain of rice. Add coriander and salt. Cook for 1 minute or until grains begin to separate.

Add stock and sauce. Stir. Bring to a simmer. Cover. Let simmer on low heat for 15 minutes. Remove from heat. Let steam for 5 minutes. Do not remove the lid.

Heat milk to a simmer. Add rice to the milk while stirring.

Add diced green chiles and cilantro. Stir.

Garnish with goat cheese.

Variations; Avocado, yellow onion, creamed pearl onions, lime zest, ancho chile, coconut milk, chipotle, jalapeno, serrano, poblano, chimichurri, chickpeas, bell pepper, garlic, cayenne, corn, cumin, curry, lemon, mint, red onion, blood orange, parsley, olive oil, mango, orange zest, pumpkin, scallions, butternut squash, tomatillos, sweet potato, tamarind, white wine vinegar, sesame seeds, zucchini, almond, peanut, walnut,