Preheat the oven and prepare the dish

• Preheat the oven to 190 °C.
• Lightly grease a baking dish.

Make the chili filling

• Stir together the pulled chicken and drained pinto beans.
• Season with the chili powder and salt and mix well.

Roll the tortillas

• Divide the chicken mixture among the tortillas.
• Roll them up and place them seam side down in the prepared baking dish.

Prepare the sauce and top

• Stir together the queso dip and crème fraîche until well combined.
• Spread the mixture over the tortillas.
• Top with the shredded pepper jack cheese.

Bake

• Bake until hot, lightly browned and bubbly.

Serve

• Finish with cilantro and serve with jalapeño and hot sauce if desired.