• Preheat oven to 400 degrees Fahrenheit.  Spray a 9x13 baking dish and drizzle two tablespoons of the olive oil in the pan. 

Chicken

• Mix all seasonings together.  Place chicken things upside down in pan and sprinkle with seasonings. Flip chicken over and sprinkle with remaining seasonings.  Place in oven for about 40 minutes, until the internal temperature reaches 165 degrees Fahrenheit.  When done, take out of oven.  Once cool enough to handle, shred chicken and set aside in a large bowl.
• In a skillet drizzle in the remaining two tablespoons of olive oil and heat over medium-high heat.  Add onion, season with salt and pepper, and granulated garlic powder, cook til onions are translucent.  Add onions and green chiles to shredded chicken.

Queso

• Place butter in a medium sized saucepan over medium-high heat.  Once melted stir in flour.  Let cook for a couple minutes while stirring occasionally.  Add milk and half and half and whisk occasionally until mixture comes to a bubble.  Remove from heat and stir in cheese.

Assemble

• Grease a large baking dish. Pour some of the queso on the bottom of the pan (leaving the majority for the top). Take one tortilla and add a spoonful of the chicken mixture and sprinkle with cheese. Roll up tortilla and place seam side down in the baking dish. Repeat until all 12 tortillas have been used. Pour remaining queso on top of enchiladas and top with the shredded Monterey jack cheese. Place in oven for 10-15 minutes or until cheese is browned and bubbly.