Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
Add minced garlic and chopped jalapeño to the skillet and cook for 1-2 minutes until fragrant.
Stir in ground cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 30 seconds to toast the spices.
Add shredded chicken and diced tomatoes to the skillet. Stir well to combine and cook for 3-4 minutes until heated through. Season with salt and black pepper to taste.
Remove the skillet from heat and stir in chopped cilantro.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spread 1/2 cup of the spicy enchilada sauce evenly over the bottom of the prepared baking dish.
To assemble, place about 1/3 cup of the chicken mixture down the center of each tortilla. Sprinkle with a tablespoon of cheddar and Monterey Jack cheese.
Roll up each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving.