White Chicken Enchiladas

Inspired by a dish Mule told me he tried.

As you can see, we ate it so quickly there was barely time for a picture
 1 fryer chicken, cooked (available at many grocery stores, easier than cooking the chicken yourself)
2/3 cup each Monterey Jack and Queso Fresco Mexican cheese
1 small can diced green chilies
1 1/2 cups alfredo sauce (recipe below)

corn tortillas

Topping:
2 cups alfredo sauce
1/4 cup chopped pickled jalapenos

Mix first four ingredients

Pour about 1 c sauce into medium sized baking dish

Fry tortillas lightly in hot oil (350 degrees) for about three seconds per side, just enough to soften, not enough to crisp

Roll generous spoonful in a tortilla and layer dish two deep.

Pour remaining alfredo sauce over tortillas, top with more cheese, and bake for 45 minutes

Alfredo sauce

1/2 cup butter, cook over medium heat until bubbly
1/2 cup flour,  mix and cook, whisking constantly, about one minute after boil (you have created a bechamel)
4 cups milk, add slowly, whisking to dissolve bechamel
Cook over medium heat, stirring constantly until sauce bubbles and thickens