1

Preheat oven to 350°F.

2

Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Stir in chicken and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in cilantro and goat cheese.

3

Spoon about ¼ cup chicken mixture down center of each tortilla; roll up tortillas, and place, seam-side-down, in lightly greased 13x9-inch baking dish.

4

Heat half and half and bouillon granules in a large saucepan over low heat until granules dissolve. Pour over tortillas.

5

Bake, covered, for 10 minutes. Uncover and bake 10 more minutes. Sprinkle with shredded cheeses and bake 5 more minutes.

6

Serve with Spanish rice.