Creamy Chicken and Avocado Enchiladas (Easy Family Dinner)

Ingredients

• 10 corn tortillas
• 1 tablespoon neutral oil, plus more for the dish
• 3 cups (420 g) cooked shredded chicken
• 1 can (4 oz / 113 g) diced green chiles, drained
• 1 1/2 cups (170 g) shredded Monterey Jack cheese, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 ripe avocados, pitted and scooped
• 1 cup (240 ml) salsa verde
• 1/2 cup (120 g) sour cream
• 1/3 cup (80 ml) chicken broth
• 1/2 cup packed fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 small jalapeno, seeded for mild sauce
• 1 garlic clove
• 1/2 avocado, diced
• 2 tablespoons chopped cilantro
• Lime wedges