In large saucepan add the olive oil heat over medium heat. Add the garlic and cook for about 2-3 minutes until the garlic is fragrant. Add in the lime juice, tequila, chicken stock, salt and cilantro, stir until combined. Bring to a simmer.

Add in the chicken and cook each side for about 10-15 minutes until the chicken is completely cooked, will no longer be pink inside. Turn the heat off.

Remove the chicken from the pan and place on a cutting board. Shred the chicken then add it back to the pan with the sauce. Stir so that the chicken is coated with the sauce.

In a medium size saucepan melt the butter. Add in the flour and whisk until thick and paste like. Cook for about 1 minute then add in the chicken broth. Whisk together.

Spoon in the sour cream. Whisk until combined.

Add the salt, diced jalapeño, chopped cilantro and shredded jack cheese.

Stir until combined and the cheese is melted and incorporated.

Bring sauce to a simmer to thicken then remove from heat.

Assemble the enchiladas:

Heat the corn tortillas in the microwave. Spoon the chicken onto the tortilla, top with cheese. Then roll up. Place in baking dish.

Repeat until all tortillas are filled and in baking dish.

Cover with the sauce.

Bake in the oven at 350 degrees for about 15 minutes.

Top with remaining cheese and bake for another 5 minutes, until cheese is melted.