Preheat oven to 350. Over heat, stir together shredded chicken, cream cheese, Rotel, some cilantro, onions and jalapenos. Stir until cheese is melted and all items are blended together.
Microwave corn tortillas to soften. Spoon mixture into each tortilla; roll up in 13x9 baking dish.
Pour enchilada sauce over enchiladas, making sure to cover each tortilla entirely. Cover with jack/cheddar cheese. Top with jalapenos and cilantro. Bake for 15 minutes or until all cheese is melted. Enjoy!