In a skillet, combine canned chicken breasts, chopped green onions, cumin, dried cilantro, 1/2 cup chicken broth, salsa, and diced jalapeno pepper.

Cook over medium heat for 15 minutes, stirring occasionally.

Remove the skillet from heat and mix in 1/4 cup sour cream.

Preheat oven to 350 degrees Fahrenheit.

Coat a 13 x 9 inch pan with cooking spray.

Fill each flour tortilla with approximately 1/4 cup of the chicken mixture.

Roll each tortilla tightly and place it seam-side down in the prepared pan.

Pour 1/4 cup chicken broth evenly over the enchiladas.

Cover the pan tightly with aluminum foil.

Bake in the preheated oven for 15 minutes.

While the enchiladas are baking, prepare the sauce: In a saucepan, combine 3/4 cup sour cream, 1/2 cup shredded Monterey Jack cheese, 1/4 teaspoon diced jalapeno pepper, and 1/8 teaspoon dried cilantro.

Place the saucepan over low heat and stir frequently until the cheese is melted and the sauce is bubbly.

Remove the baked enchiladas from the oven and remove the foil.

Top the enchiladas evenly with the prepared sauce.

Return the pan to the oven and bake for an additional 10-15 minutes, or until the sauce is bubbly and lightly browned.