Shred rotisserie chicken , transfer the bones to a pot, add 2 cups of water, and let it boil for 20 minutes.
Add butter to a large skillet ,sauté onions and garlic, and then add cream cheese, jalapenos, shredded chicken, salt, and white pepper. Heat up until the mixture is creamy.
Coat a baking dish with heavy cream then dip tortillas in chicken stock. Place a scoop of the chicken mixture on a tortilla and add some cheese. Also, roll the filled tortillas and place the seam side down in the baking dish.
Pour heavy cream on top of rolled tortillas. Top it with more cheese.
( Bake at 350 degrees F - 177 degrees C) for 20 minutes.