Jalapeno Ranch Enchiladas

I found rotisserie chickens on special at my local grocery store and bought a few of them. I love using rotisserie chicken, mostly because I'm lazy, but also because they usually have great flavor. This was something I made up to use up the last of the shredded chicken and the rest of the Creamy Jalapeno Ranch I had made earlier in the week.

3-4 cups shredded chicken
1 cup sour cream
2/3 cup Foodie Bride's Creamy Jalapeno Ranch (I could bathe in this stuff)
1 lime, juiced
Small handful of cilantro
1 jalapeno, seeded and cut into chunks
2 cups mozzarella cheese

Mix sour cream, Creamy Jalapeno Ranch, lime juice, cilantro and jalapeno in blender until smooth. In a large bowl mix shredded chicken, 1 cup mozzarella and 3/4 of the sour cream mixture. Fill flour tortillas with chicken and place, seam side down, in a greased 9x13 pan. Pour remaining sour cream mixture over enchiladas and top with remaining cheese. Bake at 350 for 15-20 min or until cheese is melted and chicken is warmed through.