Saute jalapeno, onion and garlic. Add cream, queso, salsa verde, and lime. Stir in shredded chicken.
Add the chicken filling to each tortilla, then roll it up and place it in a baking dish.
Pour over the remaining queso and top with shredded Pepper jack.
Bake the enchiladas, covered, for 20 minutes at 375ºF. Remove the foil for the last 5 minutes of baking time.
Garnish with cilantro and dig into your cheesy, zesty white queso enchiladas.