In a large skillet over medium heat, add 1 teaspoon of vegetable oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
In the skillet, combine the sautéed onions and garlic with 1/2 cup canned tomato sauce, 1/3 cup chicken broth, and the cooked shredded chicken. Stir in 1/4 cup chopped fresh cilantro, 1/4 cup pickled jalapeños, chili powder, ground cumin, oregano, and kosher salt. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld.
While the filling simmers, warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable. This will make them easier to roll without tearing.
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Take one tortilla, spoon about 1/4 cup of the chicken filling down the center, and add a tablespoon of soft goat cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well covered. Sprinkle 1 cup of Mexican blend cheese over the sauce. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with additional chopped cilantro and serve with sour cream on the side for a delicious finishing touch.
