1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, diced avocados, shredded Monterey Jack cheese, chopped cilantro, chopped green onions, ground cumin, chili powder, salt, and pepper. Mix until well combined.
3. Assemble the Enchiladas:
Spoon a generous amount of the chicken and avocado filling onto each flour tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
4. Make the Creamy Avocado Sauce:
In a blender or food processor, combine the diced avocados, sour cream, chopped cilantro, salt, and pepper. Blend until smooth and creamy.
5. Pour Sauce Over Enchiladas:
Pour the creamy avocado sauce evenly over the rolled-up enchiladas in the baking dish, covering them completely.
6. Bake:
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
7. Serve and Garnish:
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.
8. Enjoy:
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