Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.

In a mixing bowl, combine chicken, cream cheese, half the cheddar and Monterey Jack, jalapeños, bacon, garlic powder, and onion powder. Mix until creamy.

Take a tortilla, fill it with the mixture, roll it tightly, and place seam-side down in the dish. Repeat for all tortillas.

In a saucepan, melt butter, whisk in cream or sour cream until slightly thickened. Pour over enchiladas.

Sprinkle remaining cheeses on top. Bake for 20-25 minutes until cheese is melted and bubbly.

Let rest for 5 minutes, then garnish with cilantro and jalapeño slices before serving.