Preheat oven to 425 degrees. Heat tortillas in a 12-inch non-stick skillet set over medium-high heat about 10 - 15 seconds per side (until tortillas become more pliable), then immediately transfer to an airtight container or plate and cover with a pan lid**. Repeat with remaining tortillas and set aside.
In same skillet heat 1/2 Tbsp of the canola oil over medium-high heat. Add onions and saute until soft and slightly golden, about 4 minutes, adding in garlic during last 30 seconds of sautéing.
Remove skillet from heat, then add salsa verde and cream cheese. Reduce heat to medium-low, and return skillet to heat. Cook stirring constantly until cream cheese has melted.
Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and Monterey jack cheese.
Spread about a scant 1/4 cup of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then snuggly roll tortilla to opposite side.