1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter.
2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, Monterey Jack cheese, chopped jalapeños, green onions, garlic powder, smoked paprika, cumin, salt, and pepper. Mix until everything is evenly incorporated. This filling is where all the magic happens, so don’t rush it!
3. Warm the tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side or until pliable. Alternatively, wrap them in a damp kitchen towel and microwave for 30 seconds. This step prevents cracking when rolling the enchiladas, something Mama Lou always insisted on.
4. Spoon about 1/3 cup of the chicken and cheese filling onto the center of each tortilla. Roll it up tightly and place seam-side down in the prepared baking dish.
5. Once all the enchiladas are neatly arranged, pour the red enchilada sauce evenly over the top, ensuring each is coated well but not swimming.
6. Sprinkle an additional 1/2 cup of shredded cheese over the sauce for that irresistible golden crust.
7. Bake uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.
8. Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro if desired before serving.

One of my favorite memories is sitting with Ouma at the kitchen table, waiting for these enchiladas to come out of the oven, savoring the anticipation and the spicy aroma filling the house. It’s those moments—the waiting, the smells, the shared smiles—that make cooking so much more than just following a recipe.