Add all of the creamy avocado sauce ingredients to a blender or food processor.
Blend until smooth and creamy.
Toss 1 cup of the sauce with the shredded chicken.
Pour ½ cup of the sauce into the bottom of a 9" x 13" baking dish.
Place 1 cup of the sauce on a large, rimmed plate.
Rub each side of a tortilla in the sauce on the plate.
Add ¼ cup of the chicken mixture and a sprinkle of pepper jack cheese to the middle of the tortilla.
Roll the tortilla up and place seam side down in the prepared baking dish.
Repeat steps 7-9 until all 10 enchiladas are in the dish, adding more sauce to the plate when needed.
Pour any remaining sauce over the tortillas, then sprinkle the remaining pepper jack cheese on top.
Place the enchiladas in the oven for 15-20 minutes.
Remove from the oven and top with the avocado and cilantro, if desired.
Nutrition: The nutritional information provided does not include the optional toppings.
Gluten Free: To make these enchiladas gluten free, substitute corn tortillas for the flour tortillas. Be sure to heat the corn tortillas before preparing the enchiladas to make them more pliable and less likely to tear while rolling them up.