Preheat your oven to 400 degrees F and line a large baking sheet with foil. Spray the foil with a nonstick spray and place the chicken on top, leaving some room for the jalapenos. Spray the chicken with a nonstick spray (I used olive oil spray) and season with chipotle chili powder, smoked paprika, and ground cumin. Sprinkle the chicken with salt and black pepper. Also to the baking tray, add the jalapenos. Place the tray in the oven and bake for 20-25 minutes or until the chicken is cooked through and the jalapenos are blistered. Remove from the oven, but leave the oven turned on.
Shred or cube the chicken and add it to a large bowl. Seed, stem, and finely chop the jalapenos. Add 2 of the three jalapenos to the large bowl. Add the 3rd jalapeno to another smaller bowl. Also to the large bowl, add 1 cup of the salsa verde, cooked white rice, and 1/4 cup of chopped cilantro. Season with salt and black pepper and toss the ingredients together. Add 1/2 cup of the cotija cheese and 1/2 cup of the monterey jack cheese. Toss again.
To a large oven-safe baking dish, add 3/4 cup of the salsa verde on the bottom. Spread it around. Gently heat the tortillas in the microwave to make them more pliable and taking a couple tablespoons of the mixture, place it in the center of one of the tortillas. Roll it up and place it in the baking dish. Repeat this step for the remaining tortillas.
Top the enchiladas with the remaining salsa verde, cotija cheese, and monterey jack cheese. Place them in the oven and bake for 20-25 minutes or until bubbly.
While the enchiladas are baking, prepare your salsa. In the bowl with the reserved jalapeno, also add the remaining 1/4 cup of cilantro, mango, pineapple, and lime juice and zest. Toss and set aside.
When the enchiladas are done baking, remove them from the oven. Top with the salsa and additional toppings if desired. Enjoy!
