Season the chicken with garlic powder, onion powder, and lime juice.
Mix the chicken with roasted jalapeños.
Wrap the chicken mixture in flour tortillas.
Prepare the cream sauce by sautéing garlic in butter, then adding flour and chicken broth.
Stir in minced roasted jalapeños, sour cream, cream cheese, and white pepper.
Cover the enchiladas with the cream sauce.
Bake at 350/375 degrees F for 25-30 minutes.
Optional: Broil for 1-2 minutes for a crispy top.
Serve with shredded Monterey Jack cheese, green onions, and lime wedges.
