My family has really taken a liking to Goat cheese.  We love it in pasta with butternut squash, in frittatas with spinach, so why not in Enchiladas.  With the new year, I have been trying to make sure dinners are healthy and pack as much of the good stuff in as possible.  These are super yummy and no one would know they are on the healthy side.

Loaded Goat Cheese Enchiladas

28 oz. can green chili enchilada sauce
5 oz. of goat cheese
16 oz. can of both corn and black beans
2.5 oz. can of sliced black olives
2 lbs. chicken breasts
1/2  of a red onion chopped
10 whole wheat tortillas
1 cup pepper jack cheese grated

Cut up the chicken breasts into 1/2 inch chunks.  Cook chicken in a fly pan with a couple tbsp. olive oil.  Add red onion to the the chicken for the last couple of minutes, just the soften the onion.  Cook the chicken through.  In a large bowl combine 1/2 the enchilada sauce with the chicken, onion, corn, beans, and olives.  Cut the cold goat cheese into 1/2 inch cubes and mix into the chicken mixture.   The goat cheese will melt a bit.

Fill the tortillas with the chicken mixture and roll them up.  Place them in two 9 x 13 inch pans (they are really loaded so only 5 in each pan).  Pour the second 1/2 of the enchilada sauce over the rolled tortillas.  Top with the grated pepper jack cheese.  Cover with foil and bake in a 350 F oven for 20 mins.  Remove the foil and bake another 10 -15 mins. until the top is melted and golden.

Serve with sour cream and salsa.