Green Chile Chicken Enchiladas

1/2 T butter
1/2 T olive oil
1 yellow onion, diced
1 jalapeno, diced (I remove the seeds & ribs)
4-5 cloves garlic, minced
salt and pepper to taste
3.5-4 C salsa verde
1 C sour cream
juice from 1 lime
1 rotisserie chicken, shredded
4 oz. monterey jack cheese, shredded
4 oz. white chedder cheese, shredded
flour tortillas

Instructions
In a large sauce pan, melt the butter and olive oil over medium heat. Add onion and jalapeno, followed by salt, pepper, and cumin.
Saute for 5-6 minutes, then add in garlic. Cook for another minute.
Stir in the salsa, sour cream, and cilantro. Taste and adjust seasonings as needed.
Remove one cup of sauce and set aside.
Add in the chicken and half the shredded cheese. Stir until combined.
In a 9x13 pan, spread a light layer of the sauce.
Place the chicken mixture along the center of each tortilla, roll, and place in the pan.
Bake at 350 until cheese is melted and sauce is bubbling.