Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Cook bacon in a skillet until crispy. Remove bacon, reserving 1 tbsp of fat. Once cool, crumble the bacon.

In a large bowl, combine shredded chicken, softened cream cheese, diced jalapeños, and half of the crumbled bacon. Mix until well combined.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth, garlic powder, and onion powder. Simmer until thickened. Reduce heat, stir in heavy cream and 1 cup of cheese until smooth. Season with salt and pepper.

Spread a thin layer of sauce in the prepared dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.

Pour the remaining sauce over the enchiladas. Top with the remaining 1.5 cups of cheese. Bake for 20-25 minutes, until bubbly and the cheese is golden brown.

Let rest for 5-10 minutes. Garnish with the remaining crumbled bacon, diced tomatoes, and fresh cilantro before serving.