Preheat oven to 350F.

Spread 1/2 cup of enchilada sauce into the bottom of a 13″ x 9″ casserole dish.

In a mixing bowl, combine the chicken, diced green chilis, 3/4 cup pepper jack cheese, 3/4 cup cheddar cheese and 1/2 cup enchilada sauce.

Evenly fill the tortillas with the chicken mixture, roll and place seam-side down in the baking dish. Cover with remaining sauce and cheese. Bake 15 to 20 minutes or until the cheese is melted and bubbly.

Sprinkle with the green onions and serve warm.