Preheat your oven to 350°F (175°C) and prepare your 9x13-inch baking dish by lightly coating it with nonstick spray.

In a large mixing bowl, combine the shredded cooked chicken, light green sections of the green onions, Monterey Jack cheese, diced green chiles, salt, chili powder, and smoked paprika. Stir until well mixed.

Warm your corn tortillas in the microwave for about 30 seconds until they are pliable.

Take a warmed tortilla and place a generous portion of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in your prepared baking dish.

In a medium saucepan over medium heat, melt the butter until foamy. Whisk in the all-purpose flour, cooking until it turns golden. Gradually pour in the chicken broth while whisking to avoid lumps.

Remove the saucepan from heat and mix in the sour cream and a handful of shredded cheese until fully combined.

Pour the creamy sauce generously over the rolled enchiladas. Place the baking dish in your preheated oven and bake for 15-20 minutes.

Once baked, remove enchiladas from the oven and garnish with the dark green parts of the green onions.