Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 2: Prepare the Filling

• In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper.
• Mix until well combined.

Step 3: Prepare the Sauce

• In a separate bowl, whisk together the sour cream, salsa, lime juice, and cumin.
• Set aside.

Step 4: Assemble the Enchiladas

• Place about 1/4 cup of the chicken filling in the center of each tortilla.
• Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
• Pour the prepared sauce evenly over the rolled enchiladas.

Step 5: Bake

• Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
• Cover the dish with foil and bake in the preheated oven for 20 minutes.
• Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Step 6: Serve

• Remove from the oven and let cool for a few minutes.
• Garnish with sliced jalapeños and chopped cilantro if desired.
• Serve hot, preferably with a side of rice or a fresh salad.