In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, diced onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix until evenly combined and set aside.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux.

Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Simmer for 2–3 minutes until the sauce thickens slightly.

Remove the saucepan from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth and creamy.

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Spoon about ⅓ cup of the chicken filling onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Pour the prepared white sauce evenly over the enchiladas, ensuring they are fully covered.

Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro, green onions, diced tomatoes, or sliced jalapeños as desired.

Serve hot with salsa, guacamole, or sour cream on the side.