Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic, ground cumin, chili powder, salt, and black pepper, and cook for an additional 1-2 minutes.
Return the cooked chicken to the skillet. Stir in the diced green chiles, sour cream, salsa verde, diced avocado, and 1 cup of shredded Monterey Jack cheese. Cook for 2-3 minutes, until heated through and well combined.
Spoon the chicken and avocado mixture evenly onto each flour tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving.
Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
ADVERTISEMENT
