Place your top oven rack in the center position and preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or Silpat baking mat.

Add the cooked, shredded rotisserie chicken to a large bowl and set aside.

In a smaller bowl, combine the sour cream and taco seasoning stir to combine.

Add one-half cup of the seasoned sour cream to the shredded chicken and season with additional salt and black pepper. Gently stir to combine. Note: Reserve the remaining seasoned sour cream for serving.

Heat a large skillet over medium heat. Add a chunk of butter and spread over the bottom of the skillet with a spatula as it melts. Add a tortilla to the hot skillet and toast on one side for about 1 minute, or just until golden brown. Note: We are only toasting one side of the quesadilla.

Transfer the toasted tortilla to the prepared baking sheet, toasted side down. Carefully wipe out the skillet with a clean, damp cloth, then add another chunk of butter. Once the bottom of the skillet is coated, add a second tortilla.

While the second tortilla is toasting, add one-sixth of the chicken mixture and one-quarter cup of the shredded cheese to one half of the non-toasted side of the first tortilla.

Fold the tortilla over and press down with a spatula to set. Repeat until all tortillas are toasted and transfer them to your baking sheet.

Place the baking sheet in the pre-heated oven for 8-10 minutes, or just until the cheese is melted and the quesadilla is heated through.

Remove from oven and cool slightly before cutting each quesadilla into wedges. Serve with lime wedges, diced avocado (or guacamole), pico de gallo, and the remaining seasoned sour cream on the side.