Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro and jalapeño peppers (if using). Cook, stirring occasionally, for 3 to 5 minutes, or until veggies are soft and fragrant.
In a medium bowl combine chicken, green chiles, lime juice, salt and pepper. Mix well and add to the skillet. Stir until warmed through, about 3 minutes.
Pour half of the enchilada sauce evenly into the bottom of the prepared baking dish. Divide mixture from the skillet between the tortillas in a small strip down the center of each. Top with a small handful of shredded cheese, reserving 1/2 cup. Roll each tortilla tightly and add to the baking dish, seam side down, and going parallel to the shortest side.
Coat the rolled tortillas evenly with the remaining enchilada sauce and top with the remaining 1/2 cup of cheese. Bake uncovered in the preheated oven for 25 minutes. Top with additional toppings of choice and serve warm!