• 1 Roasted jalapeños (minced)
• 2 rotiserie chicken breasts (shredded)
• 1 whole lime juice
• 1 tsp onion powder
• 1 tsp garlic powder
• ¹⁄₄ tsp salt & black pepper
• 1 cup mozzarella

Other Ingredients

• 8 small/medium flour tortillas
• 1 cup Shredded Monterey-jack cheese
• ¹⁄₂ bunch green onion (garnish)
• Lime wedges (garnish)

1. Begin by shredding the breast meat from a rotisserie chicken.
2. To char the jalapeños, heat avocado oil in a pan over medium-high heat. Add the jalapeños and cover the pan with a lid, cooking for about 8-10 minutes until they are softened and charred. Allow them to cool for 10 minutes, then peel off the skin and mince the jalapeños finely until they form a paste. Divide the minced jalapeño paste into two equal portions.
3. Add the shredded chicken to a large mixing bowl along with half of the jalapeño paste, lime juice, garlic powder, onion powder, salt, pepper and shredded mozzarella. Mix until well combined.
4. Place the chicken mixture onto small flour tortillas and roll them up like taquitos. Arrange the rolled tortillas side by side in a baking dish. Any remaining chicken mixture can be spread around the edges or on top of the rolls.
5. Preheat the oven to 350–375 degrees °F.
6. For the cream sauce, melt butter in a pan over medium/medium-high heat. Add in minced garlic and cook for about 1 minute. Sprinkle in flour and stir, cooking for an additional minute. Pour in chicken stock and simmer for 2-3 minutes, whisking until smooth.
7. Add the remaining roasted minced jalapeño to the sauce, then turn off the heat. Stir in sour cream, softened cream cheese, and a pinch of white pepper. Whisk to combine.
8. Pour the cream sauce over the enchiladas and top with Monterey Jack cheese. Bake uncovered at 350–375°F for 25-30 minutes until bubbly and golden. For extra color, broil the top for 1-2 minutes after baking.
9. Garnish with sliced green onions and serve with lime wedges on the side for added freshness & tang.