Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine shredded chicken, cream cheese, 1 cup each of cheddar and Monterey Jack cheeses, diced jalapeños, and half of the crumbled bacon. Mix until creamy.

Spoon a generous amount of the chicken mixture onto each tortilla and roll tightly. Place seam-side down in the baking dish.

Melt 3 tablespoons of butter in a medium saucepan, whisk in 3 tablespoons of flour for about 1-2 minutes. Gradually add 2 cups of milk, whisking until thickened.

Stir in ½ cup each of remaining cheddar and Monterey Jack cheeses, then add garlic powder, onion powder, salt, and pepper to taste.

Pour the cheese sauce over the rolled enchiladas, top with remaining cheese and reserved bacon.

Bake in the preheated oven for 25 minutes until bubbly and golden.

Let cool for a few minutes, then garnish with cilantro, tomatoes, and green onions before serving.