Step 1

Preheat the oven to 350°F.

Step 2

Add all of the creamy avocado sauce ingredients to a blender or food processor.

Step 3

Blend until smooth and creamy.

Step 4

Toss 1 cup of the sauce with the shredded chicken.

Step 5

Pour ½ cup of the sauce into the bottom of a 9" x 13" baking dish.

Step 6

Place 1 cup of the sauce on a large, rimmed plate.

Step 7

Rub each side of a tortilla in the sauce on the plate.

Step 8

Add ¼ cup of the chicken mixture and a sprinkle of pepper jack cheese to the middle of the tortilla.

Step 9

Roll the tortilla up and place seam side down in the prepared baking dish.

Step 10

Repeat steps 7-9 until all 10 enchiladas are in the dish, adding more sauce to the plate when needed.

Step 11

Pour any remaining sauce over the tortillas, then sprinkle the remaining pepper jack cheese on top.

Step 12

Place the enchiladas in the oven for 15-20 minutes.

Step 13

Remove from the oven and top with the avocado and cilantro, if desired.