Preheat the oven

• Preheat the oven to 180 °C (350 °F).

Sauté the onion and jalapeño

• Melt the butter with the olive oil in a large saucepan over medium-low heat.
• Add the onion and jalapeño, then season with salt, pepper and cumin.
• Stir and sauté until softened.

Add the garlic

• Grate in the garlic and stir.
• Cook briefly until fragrant.

Build the creamy sauce

• Pour in the salsa verde, sour cream, cilantro and lime juice, then stir.
• Taste and adjust the seasoning as needed.
• Remove one cup of sauce and set it aside.

Mix in the chicken and cheese

• Add the shredded chicken and half of the shredded cheese to the pan.
• Stir until everything is combined.

Fill and roll the enchiladas

• Spread a light layer of the reserved sauce over the bottom of a 9x13-inch baking dish.
• Place about 3 tablespoons of the chicken mixture in the center of each tortilla, add cubed avocado to taste, then roll up.
• Arrange the rolled enchiladas seam-side down in the baking dish.

Top and bake

• Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.
• Cover with foil and bake until bubbly.
• Remove the foil and finish baking until the cheese is melted and golden, optionally under the broiler.

Serve

• Serve with sour cream, cilantro and a lime wedge.