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-salsa verde 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.