Drain the tomatillos and jalapeño, then transfer to a blender. Add garlic, lime juice, and salt. Blend until smooth, adding water as needed to achieve desired consistency.

Preparation of Filling

Combine filling ingredients

In a mixing bowl, combine shredded chicken, chopped onion, cilantro, and half of the shredded cheese. Mix well.

Assembling Enchiladas

Prepare the tortillas

In a skillet, warm the corn tortillas for about 30 seconds on each side until pliable.

Fill the tortillas

Take a warm tortilla, place about 2 tablespoons of the chicken filling in the center, and roll it up tightly. Place seam-side down in a baking dish.

Repeat the process

Continue filling and rolling the tortillas until all the filling is used.

Baking and Serving

Top with green sauce

Pour the prepared green sauce evenly over the rolled enchiladas in the baking dish.

Add remaining cheese

Sprinkle the remaining shredded cheese over the top of the sauce.

Bake the enchiladas

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until the cheese is melted and bubbly.

Serve

Remove from the oven and let cool slightly. Serve topped with sour cream and sliced avocado.