Preheat oven to 425˚F. Spray a 9x13-inch pan with cooking spray or oil it lightly. Set aside.

Combine salsa verde and 1 cup cilantro in a blender. Using the pulse option, pulse about 15-20 times until cilantro is well blended, but still a bit chunky. Pour 1 cup of the sauce into prepared pan. Set aside.

Combine chicken, 1 cup cheese, ½ cup chopped cilantro and diced jalapeño (if using) in a medium-size bowl. Toss gently with a fork to combine. Combine lime juice, honey and garlic powder in a small bowl and stir to combine. Drizzle over chicken and toss again.

Drizzle about 2 teaspoons of olive oil onto a dinner plate. Set one tortilla on the oiled plate. Scoop up about ⅓ cup of the chicken mixture and spread evenly across the lower third of the tortilla. Roll up tortillas and place, seam sides down, in pan. Repeat with remaining 7 tortillas, adding a bit more oil to the plate, as needed.

Pour sauce down center of enchiladas and spread to within one inch of edges. Sprinkle remaining 2 cups of cheese over the sauce. Leave a one inch border that’s not covered with sauce and cheese. (These edges crisp up in the oven and are delicious!)

Bake for 15-20 minutes or until cheese is melted and bubbly. Garnish with chopped cilantro and pickled red onion, if desired.

While the enchiladas are baking, prepare pickled red onions: combine diced onion, vinegar, water, sugar and salt in a small bowl. Allow to sit for 15-20 minutes, then drain well and pat dry with paper toweling.