Place shredded chicken, salsa, and goat cheese in a mixing bowl. To ensure even cheese distribution, keep the goat cheese in a separate bowl if desired.

Spray a small casserole dish with non-stick cooking spray. Pour enough enchilada sauce to cover the bottom.

Heat the enchilada sauce in a small sauce pot, and preheat the oven to 350°.

Dip each tortilla in the warm enchilada sauce, fill with the chicken mixture, and roll in the casserole dish.

Pour remaining sauce over the rolled up enchiladas. Top with shredded Mexican blend cheese if desired. Not necessary, and will change the flavor profile, but not necessarily a bad thing.

Spray tin foil with non-stick spray and cover casserole dish. Bake for approximately 20 minutes, or until chicken is properly reheated.

Optional: Garnish with chopped cilantro, chives, diced green chiles, crema, or goat cheese.

Variations; Onions, caramelized onions, roasted bell peppers, tequila, adobo, mole, red enchilada sauce, diced green chiles, tomatillos, cilantro, queso fresco, chihuahua cheese