Thaw spinach. Cook and shred chicken. Grate cheese. Cook rice according to package directions.
Heat oil in skillet over medium-high heat. Add 1/2 jalapeño, corn, and black beans. Sauté for 2 minutes. Turn down heat to medium.
Add chicken, spinach, 1/2 of green chiles, paprika, and salt. Stir together.
Add 1/2 C. chicken broth. Stir and allow to heat through.
Add cream and stir, allowing mixture to bubble and get hot. Turn off heat & set aside (cover to keep warm).
Pre-heat oven to 350°.
In a separate pan, melt butter on medium-low. Sprinkle flour over it. Whisk to combine. Allow roux to cook for 1 minute or until lightly browned.
Slowly add 1 cup of chicken broth (2-3 Tbsp. at a time). Flour mixture will thicken up completely to start with. As you add chicken broth, make sure it is combined completely before you add the next 2-3 Tbsp. of broth.
After about 1 cup of broth is in (additional broth should be easily mixing it), add oregano, crushed red peppers, and last cup of broth.
Turn temperature up to medium. Allow it to heat for 2-3 minutes, stirring every 45 seconds (do NOT stir constantly).
Whisk in sour cream, 1/2 of jalapeño, and last 1/2 of green chilis. Allow to heat on medium-low for 1-2 minutes.
Slowly add handfuls of cheese, stirring to combine as it melts. Use 2 to 2 & 1/2 cups of cheese, to taste. Set aside; cover to keep warm.
Prepare enchiladas. Lay out all 8 tortillas. Divide chicken/spinach mixture evenly between them. Add 2 heaping spoonfuls of yellow rice to each (more or less to taste). Add a sprinkle of cheese to each. Roll and place in 9” x 13” baking dish.
Pour white sauce over enchiladas (baking dish will be very full). Sprinkle with extra cheese if desired.
Bake in 350° oven for 30-45 minutes. (Cover if browning too much).
Serve with fresh cilantro sprinkled on top, if desired.
Watch as people faint at how delicious the food is.