Preheat oven to 425°F.
Microwave tortillas for 60-90 seconds until bendable.
Mix shredded chicken with enchilada sauce until evenly coated.
Add a spoonful of the chicken mixture to each tortilla and roll tightly.
Place seam side down on a parchment-lined tray and lightly spray with olive oil.
Bake 15 minutes, then broil 5 minutes until golden and crispy.
Top with chopped jalapeños, green onion, cilantro, and creamy jalapeño sauce before serving.