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Preheat oven to 350F
In a large sauce pan, melt butter and olive oil over med-low heat. Add onion and jalapeño, followed by salt, pepper, and cumin. Stir and sauté for 5-6 minutes.
Grate in garlic and stir. Cook for another 30 seconds.
Pour in salsa verde, sour cream, and cilantro. Stir and taste to adjust seasoning as needed. Remove a little more than 1 cup of sauce and set aside.
Add shredded chicken and half of the shredded cheese. Stir until combined.
In a 9x13" baking dish, spread a light layer of enchilada sauce.
Place about 3 tablespoons of chicken mixture in the center of each tortilla, followed by cubed avocado to taste. Roll and place in baking dish.
Pour the remainder of enchilada sauce over the rolled enchiladas. Sprinkle remaining cheese, cover with foil, and bake for 20-30 minutes.
Remove foil and finish baking until cheese is bubbly, or finish under the broiler.
Serve with sour cream, cilantro, and a lime wedge.