Preheat oven to 425 degrees.

In a mixing bowl, add your shredded chicken, half the sour cream, 2 oz of the cream cheese. Mix well to combine. Add the lime juice, stir, then set aside.

In the bowl of a food processor, add the whole jalapenos, green chiles, and the remaining sour cream. Pulse for 5-10 seconds, until chopped but still chunky. Add mixture to the bowl of chicken and stir well.

Lay out your tortillas. Spoon two heaping tbsp. of the chicken mixture in the center of each tortilla and then top with monterary jack cheese. Roll up each tortilla and place seam side down in a baking dish.

Put into oven for 10 minutes, or until edges are golden brown.

While cooking, make your sauce. Melt butter in a small sauce pan, over low heat. Once melted, whisk in the flour. Let cook for 1 minute. Add the milk and increase the heat to medium.

Once milk boils, reduce heat to a simmer and let thicken, 1-2 minutes. Sauce should coat the back of a wooden spoon. Add the cream cheese and stir until melted. Add the monteray jack cheese and stir until melted. Add the sliced jalapenos. Taste and add salt and pepper if desired.

When the 10 minutes is up, remove enchiladas from the oven. Top with the sauce. Return to the oven for another 10 minutes, or until sauce is bubbling.

Serve immediately.