Sauté onion and garlic in hot oil in a dutch oven over medium-high heat until tender. Stir in chicken and next three ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally for 15 minutes. Stir in cilantro and goat cheese.
Spoon about 1/4cup chicken mixture down center of each tortilla; roll up tortillas and place seam side down in 2 lightly greased 13x9 inch baking dishes.
Heat half and half and bouillon granules in a large sauce pan over low heat until granules dissolve. Pour over tortillas.
Bake covered at 350 degrees for 10 minutes uncovered and back 10 more minutes. Sprinkle with shredded cheeses; and bake 5 more minutes.