Preheat your oven to 375°F (190°C). Grease a baking dish with a little oil or nonstick spray. Preheating is not optional; it’s your preheating destiny.

Cook the filling: In a skillet, heat olive oil over medium. Sauté onion and garlic until translucent and fragrant. Add shredded chicken, a pinch of salt, and pepper. Stir in half the enchilada sauce. Let it simmer 2–3 minutes to marry the flavors.

Make the avocado crema: In a blender or bowl, blend avocado, sour cream, and a pinch of salt until smooth. If it’s too thick, splash in a tablespoon of water until you reach a creamy, spoonable consistency.

Warm the tortillas: Briefly warm tortillas in the microwave or on a dry skillet so they’re pliable. This keeps them from tearing and turning your rollings into a tortilla-ruin episode.

Assemble: Dip a tortilla in the remaining enchilada sauce, then add a generous spoonful of chicken mixture. Roll up tight and place seam-side down in the baking dish. Repeat until you run out of filling or tortillas.

Top and bake: Spoon the avocado crema over the rolled enchiladas. Sprinkle with cheese and a little extra sauce if you like. Bake 15–20 minutes, until the cheese is molten and bubbly.

Finish and serve: Remove from oven, let rest a minute, then drizzle with a touch more crema or sauce. Garnish with cilantro if you’re feeling fancy. Serve hot.