1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the white rice according to package instructions.

3. 3. In a large skillet, cook the chicken thighs until fully cooked. Shred the chicken and set aside.

4. 4. In a separate saucepan, heat the chicken broth until warm.

5. 5. Dip each lasagna noodle in the warm chicken broth to soften.

6. 6. Lay out a flour tortilla and layer it with shredded chicken, white rice, and sharp cheddar cheese.

7. 7. Roll up the tortilla and place it seam side down in a baking dish.

8. 8. Repeat with the remaining tortillas.

9. 9. Once all the tortillas are rolled up in the baking dish, pour any remaining chicken broth over the top of the enchiladas.

10. 10. Cover the dish with foil and bake for 25-30 minutes, or until heated through and the cheese is melted.

11. 11. Serve hot and enjoy!