Preheat oven to 350ºF (176ºC).
Add half the ghee to a small skillet on med-high heat, and add the first tortilla to the skillet. After a few seconds, using a fork or tongs carefully flip tortilla and allow to fry for another few seconds. The tortillas should crisp up slightly. Remove and set on a paper towel lined plate to absorb excess ghee. Repeat with remaining tortillas and add the remainder of the ghee to the skillet once you start running low.
Next add about ½ (or a little less) of the salsa verde to the bottom of a large casserole dish and add the tortillas and allow them to soak the liquid to soften.
Add a healthy pinch of salt to the shredded chicken and mix. Add a small handful of chicken to each tortilla, as well as a few slices of jalapeño. Roll up each tortilla and place them next to each other in the dish, seam-side down.
Top with remainder of salsa verde and cheese.
Bake in oven for 25 min and then broil on high for about 3 min or until cheese has bubbled and started to golden.
Top with cilantro, maybe some more jalapeño slices, and sour cream if you like. Enjoy!!