Preheat oven to 350F degrees. Lightly spray a 9x13 baking dish with nonstick spray and set it aside.
Heat the oil in a large skillet over medium heat. Add onions and garlic and cook until translucent, 2-3 minutes, stirring frequently.
Stir in the spices and cook until fragrant, about 1 minute.
Remove from heat and add in the lime juice, green chile, ⅓ cup salsa verde, ½ cup sour cream, cilantro, 1 ½ cup of cheese, and the chicken. Stir until combined.
Mash the avocado and place it in a small bowl. Add the remaining salsa verde, sour cream, cilantro, and lime juice into the bowl and stir well.
To assemble the enchiladas, lay a tortilla on a flat surface and fill it with a heaping ½ cup of the chicken mixture. Roll the tortilla and lay seam-side down in the baking dish. Repeat with remaining tortillas.
Top the rolled tortillas with the creamy avocado sauce.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining 1 ½ cups of cheese over the top. Place the pan back into the oven uncovered, and cook for 5-10 minutes, until the cheese is melted and bubbly.
For instructions on roasting your own green chiles see this post on roasting Hatch chiles.Store leftovers in an airtight container and refrigerate for up to 4 days. For freezer meal prep, place the filled tortillas in a freezer-safe baking dish and wrap with plastic wrap, then aluminum foil. Place the sauce in a separate container. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator, then follow the normal baking instructions.