to make rice.....

in sauce pan, combine broth, enchilada sauce, cumin, minced garlic, and cream cheese

bring to a boil stirring occasionally, once boiling add instant brown rice

cover and lower heat to simmer for 5 mins stir and remove from heat and keep covered an additional 5 mins

meanwhile, combine chicken, corn, taco seasoning, and green onion

stir to combine

mix 3/4 of rice into mixture

divide chicken and rice mixture equally between the six shells

roll tortilla tucking in sides to prevent mixture from spilling out

place in greased cookie sheet

preheat oven to 375

bake for 15-20mins

garnish with low fat sour cream, red onion, lettuce, and avocado

serve extra rice as side