Add uncooked rice to the onion and stir for a minute.
Pour in chicken broth, chunky salsa, garlic salt, and ground cumin; bring to a boil, then reduce heat and simmer until rice is cooked.
In a bowl, mix sour cream, chipotle sauce, chili powder, sugar, salt, ground cumin, paprika, garlic powder, and onion powder to create the chipotle sauce.
Warm the flour tortillas and spread nacho cheese sauce on each.
Layer taco meat, Spanish rice, shredded Mexican cheese blend, and chipotle sauce on the tortillas.
Roll the tortillas tightly to form the Quesaritos and serve with additional sour cream if desired.
Notes
Feel free to adjust the spice level by adding more or less chipotle sauce.
For a vegetarian version, substitute the ground beef with black beans or lentils.
These Quesaritos can be made ahead and reheated for a quick meal.