1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Roast the jalapeños over an open flame or under the broiler until the skin blisters and chars. Place them in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skin, remove seeds if desired, and finely chop.
3. In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup of shredded cheddar, Monterey Jack, sour cream, roasted jalapeños, green onions, garlic powder, smoked paprika, cumin, salt, and pepper. Mix thoroughly until well blended and creamy.
4. Warm the tortillas in a dry skillet or microwave for 20 seconds to make them pliable. This step reminds me of my mother, Elena, who always says soft tortillas are the secret to perfect enchiladas.
5. Spread about 1/2 cup of salsa verde evenly in the bottom of your baking dish.
6. Take one tortilla, spoon about 1/4 cup of the chicken mixture down the center, then roll it tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling, arranging them snugly side by side.
7. Pour the remaining salsa verde over the top of the enchiladas, making sure they’re well covered to stay moist and flavorful while baking.
8. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the enchiladas.
9. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
10. Remove from oven and let rest for 5 minutes before serving. Garnish with extra chopped green onions and fresh cilantro if desired.

One of my favorite memories is of my daughters eagerly helping me assemble these enchiladas, their little hands carefully rolling each tortilla while I share stories of my Nonna Rosa’s kitchen magic. It’s moments like these that make cooking truly special.