Start by dicing up your chicken breasts into cubes, discarding any loose fat. Place into a bowl and season it with your favorite taco seasoning packet.
Heat 1 tbsp. of avocado oil up in a large skillet over medium heat. Once hot, add seasoned diced chicken and cook 3-4 minutes, scraping bottom of pan as you cook.
Remove the chicken from the skillet and place onto plate. Add remaining oil and let warm before adding in diced onions and chopped green chilis. Cook until onions are soft, stirring often, for about 3-4 minutes.
Add enchilada sauce to the onions and green chilis. Add back in your cooked chicken and your cut tortilla wedges, stirring to coat them in your sauce.
Top with Mexican cheese blend and put into the preheated broiler. Cook time will vary but should be around 2-4 minutes in oven. Watch closely as cheese can quickly burn!
Once your cheese has melted to a nice golden brown color, remove the skillet from the oven. Top with sliced avocado, sliced jalapeños and cilantro!