• In a saute pan add 1 Tablespoon avocado oil over medium heat. Allow it to get hot. This will take approximately 2 minutes.
• Add 1 pound boneless, skinless chicken breasts, ½ cup diced yellow onion, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, and ½ teaspoon chili powder. Cook for 7 to 10 minutes or until the juices run clear. You want an internal temperature of 165° F for the chicken.
• To the saute pan add 3 garlic cloves, minced. Stir for 1 minute or until the garlic is fragrant.
• Remove the saute pan from the heat. Allow it to sit for 5 minutes.
• Once cooled with clean hands shred the chicken.
• To the saute pan add 10 ounce can, diced tomatoes with peppers and 4 ounces chopped green chiles. Stir until everything is combined.
• Remove the saute pan from the heat.
• Evenly add ¼ cup chicken mixture to the shells.
• To the 6 (8 inch) flour tortillas evenly distribute 1 cup Monterey jack cheese. Roll the tortillas up and place them into a 9x13 baking dish. Set aside.
• Preheat the oven to 400° F.

How to make the enchilada sauce

• To a small pot, make a roux by adding ¼ cup unsalted butter¼ cup all-purpose flour for 2-3 minutes.
• To the roux, add 2 cups chicken broth,½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon coarse kosher salt, and ¼ teaspoon black pepper. Mix for 2-3 minutes or until the sauce is thick.
• Add 1 cup sour cream and 4 ounces chopped green chiles to the sauce. Mix for 1 minute or until the sauce is thick and creamy.
• Pour the sauce over the enchiladas.
• Top with the remainder of the shredded Monterey jack cheese.
• Bake for 20 minutes.
• Turn the broiler to high or 500° F for 5 minutes or until the top is golden brown.
• Top with 2 Tablespoons chopped fresh cilantro. Serve and enjoy.