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, shredded cheddar, Monterey Jack cheeses, diced jalapeños, and half of the crumbled bacon. Mix thoroughly.

Take a flour tortilla, spoon 2-3 tablespoons of the chicken mixture onto the center, roll it tightly, and place seam-side down in the baking dish.

In a medium saucepan, melt butter over medium heat, add flour, and whisk to form a roux. Gradually whisk in milk until sauce thickens.

Remove from heat and stir in remaining cheeses, garlic powder, onion powder, salt, and pepper until melted and smooth.

Pour the cheese sauce evenly over the enchiladas and sprinkle with remaining bacon and cheese.

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

Let sit for 5 minutes before serving, garnished with cilantro, tomatoes, and green onions.