Make the Sauce: Add avocados, sour cream, cilantro, lime juice, garlic, jalapeño, cumin, salt, and water to a blender. Blend until smooth and creamy.
Make the Filling: Mix together shredded rotisserie chicken, 1 cup Monterey Jack cheese, and about ½ cup of the avocado sauce.
Roll the Enchiladas: Spread a little sauce in the bottom of a 9x13 baking dish. Fill tortillas with chicken mixture and roll them up. Place seam-side down.
Sauce and Cheese: Pour remaining avocado sauce over the top. Cover with remaining Monterey Jack and cheddar cheese.
Bake: Bake at 375°F for 20-25 minutes until bubbly and lightly golden.
Finish: Top with fresh avocado chunks, cilantro, and lime juice.
