Preheat oven to 400 degrees.
Pour ¼ of the jar of salsa verde in the bottom of your baking dish, spread evenly.
In a bowl, combine all ingredients for the sour cream & onion chicken filling, stirring well
In a small saucepan over low heat, add ¼ of the salsa verde and heat one tortilla in the salsa until warm, about 20 seconds.
Immediately transfer the tortilla to the baking dish, spoon the filling into the middle and roll so that the crease is at the bottom. Repeat with all 6 tortillas.
Pour the remaining ½ of the jar of salsa verde over the enchiladas, and sprinkle the shredded cheese on top evenly.
Bake enchiladas for 10 minutes, until the cheese is all melted.
Serve with baby tomatoes, chives, lime wedges and avocado.