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Preheat oven to 350°F and grease a 9x13 baking dish.
In a medium size bowl, combine the drained chicken, diced green chiles, ½ cup enchilada sauce, ¾ cup cheddar and ¾ cup pepper jack cheese.
Spread about ½ cup of enchilada sauce onto the bottom of your greased baking dish.
Evenly fill the tortillas with your chicken mixture, and then roll and place them seam side down into your dish.
Cover with remaining enchilada sauce and shredded cheese.
Bake uncovered for 20-25 minutes.