• Preheat oven to 400°F and lightly grease a 9x13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the onion & bell pepper and sauté for 5–6 minutes, until softened. Stir in the garlic and cook for another 1 minute.
• Add the shredded chicken, green chiles, salt, cumin, lime juice, sour cream, 1½ cups Monterey Jack cheese, and ¼ cup cheddar cheese. Stir until creamy and combined. Remove from the heat.
• In a saucepan over low heat, combine the green enchilada sauce and chicken broth. Stir until warmed through and smooth.
• Pour small amount of the sauce into the bottom of the baking dish.
• Warm tortillas slightly so they’re easier to roll. Spoon 1–2 tbsp of sauce onto each tortilla, then fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
• Pour remaining sauce over the enchiladas, leaving some of the tortilla edges exposed so they can crisp up while baking.
• Top with the remaining cheese and bake uncovered for 20–25 minutes, until bubbly and golden around the edges.
• Let cool slightly, then top with avocado, cilantro, green onion, and a squeeze of lime before serving. Enjoy!

To Store:

• Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.

  To freeze, let cool completely, then wrap tightly or transfer to a freezer-safe container and freeze for up to 3 months.

  Thaw overnight in the refrigerator before reheating (if froze). Reheat individual portions in the microwave or warm larger portions in a 350°F oven until heated through.