1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and jalapeños (if using), cooking for another minute until fragrant.
3. Stir in the ground cumin and dried oregano, allowing the spices to toast slightly, about 30 seconds.
4. Lower the heat and add the cream cheese and sour cream to the skillet. Stir gently until the cream cheese melts and the mixture is smooth and creamy.
5. Slowly pour in the chicken broth while stirring, creating a silky sauce. Season with salt and pepper to taste. Let the sauce simmer gently for 5 minutes, stirring occasionally.
6. Remove the skillet from heat and fold in the shredded chicken and half of the shredded Monterey Jack cheese. Mix until everything is well combined.
7. Warm the corn tortillas in a dry skillet or microwave wrapped in a damp towel to make them pliable. This step is crucial to prevent cracking when rolling.
8. Lightly brush each tortilla with olive oil. Spoon about 1/3 cup of the chicken mixture onto each tortilla, rolling tightly and placing seam-side down in the prepared baking dish.
9. Once all the enchiladas are arranged in the dish, pour any remaining sauce over the top, spreading evenly.
10. Sprinkle the remaining Monterey Jack cheese generously over the enchiladas.
11. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden.
12. Remove from the oven and let the enchiladas rest for 5 minutes before serving. Squeeze fresh lime juice over the top and garnish with chopped cilantro for a bright, fresh finish.

I remember one afternoon when Ouma and I tried doubling this recipe for a family reunion. We ended up laughing so hard because we forgot to add the chicken to the sauce the first time! It took a quick rescue and a little improvisation, but it turned out even better than expected. The lesson? Cooking with love and a sense of humor always makes the meal tastier.