Heat oven to 350°F and adjust oven rack to middle position.
Spray a 9x13-inch casserole dish with nonstick cooking spray.
Wrap tortillas in paper towels and heat them in the microwave on HIGH just until softened and warm; set aside.
In a large skillet, add 1 tablespoon oil, onions and jalapenos. Sauté the onions and jalapeno about 4-5 minutes or until softened. Add chicken, 1 can green chilies (with juice), ¼ teaspoon smoked paprika and red
pepper flakes. Stir and cook 1 minute. Add ¼ cup chicken broth, stir and bring the mixture just to a boil. Remove from the heat; set aside.
In a different large skillet set over medium heat, melt the butter and whisk in the flour. Cook one minute, whisking continuously, and add the remaining 1¾ cup chicken broth. Continue stirring and cooking 2 minutes.
Add the remaining can of green chilies with juice.
Reduce the heat to low and stir in 2 cups of the mixed cheeses, sour cream, ¼ teaspoon smoked paprika and cilantro. Stir and cook just until cheese is melted.
Taste and, if desired, season with salt and pepper.
Spoon about 2 tablespoons chicken mixture into the middle of a tortilla, cover with 1 tablespoon shredded cheese and roll it up. Place seam-side down into the sprayed dish and repeat with the remaining tortillas (or as many as will fit in the dish).
Pour the cheese mixture over the tortillas and top with additional shredded cheese.
Bake at 350°F for 30-40 minutes or until hot & bubbly and the cheese is just beginning to brown.
Remove from the oven and sprinkle additional fresh cilantro. Serve with your favorite toppings.