For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 jalapeños, finely diced (remove seeds for less heat)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt & black pepper to taste

For the Creamy Jalapeño Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 jalapeño, finely diced
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 cup shredded Monterey Jack cheese

For Assembling & Topping:

• 8 small flour tortillas (or corn tortillas if preferred)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tbsp chopped fresh cilantro (for garnish)
• Sliced jalapeños (optional, for extra heat)
  

  For the Chicken Filling:

  • 2 cups cooked, shredded chicken (rotisserie works great!)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 jalapeños, finely diced (remove seeds for less heat)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt & black pepper to taste

  For the Creamy Jalapeño Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 jalapeño, finely diced
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 cup shredded Monterey Jack cheese

  For Assembling & Topping:

  • 8 small flour tortillas (or corn tortillas if preferred)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tbsp chopped fresh cilantro (for garnish)
  • Sliced jalapeños (optional, for extra heat)