Chicken & Goat Cheese Enchiladas

INGREDIENTS

1 tsp

vegetable oil

medium onion, chopped (about 1 cup chopped)

garlic cloves, minced

1/2 cup

canned tomato sauce

1/3 cup

chicken broth

9 oz

cooked shredded chicken (from about 2 smallish chicken breasts)

1/4 cup

fresh cilantro, plus more for topping

1/4 cup

pickled jalapeños, drained and chopped

1 tsp

chili powder

1 tsp

ground cumin

1/2 tsp

dried oregano

3/4 tsp

kosher salt

flour tortillas

1/2 cup

soft goat cheese

1 1/2 cups

enchilada sauce

1 cup

Mexican blend cheese

sour cream, for garnish