Step 1

Preheat the oven to 375 degrees F.

Step 2

In a large bowl, combine all of the chicken filling ingredients. Stir until well combined and set aside.

Step 3

Spread 1 cup of the salsa verde across the bottom of a 12 inch cast iron skillet (or a 9 x 13 casserole dish) so that it evenly coats the bottom.

Step 4

In a separate, small skillet over medium-low heat, heat 1/4 cup of the salsa verde. One by one, heat each tortilla in the warm salsa verde until just softened, about 30 seconds per side. Transfer the softened tortilla onto a plate and fill with about 2 tablespoons of the sour cream chicken filling. Gently roll, then lay seam side down in the prepared oven-safe skillet. Continue until all of the tortillas have been filled and rolled.

Step 5

Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.

Step 6

Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.

Step 7

Remove from oven and garnish with cilantro, diced onion, avocado and serve with lime wedges. Enjoy!