Measure out and prepare all of the ingredients. Make the enchilada sauce by adding olive oil in a saucepan over medium to low heat. When it gets hot, add in the seasonings for the sauce stirring to combine well and not burn. Whisk in the tomato sauce and chicken broth. Let this simmer for about 5 minutes, remove from heat, and add ini the apple cider vinegar.

In a large pot over medium to low heat, add avocado oil to a pan and add the chicken thighs.

Add in the enchilada sauce, water, onion, and green chiles to the pot with the chicken. Stir to combine well. Cover and simmer for about 20 minutes or until chicken reaches 165F.

Remove chicken thighs and set onto a cutting board. Shred the chicken with a fork.

Add the shredded chicken back into the pot. Simmer for an additional 10 minutes.

Serve the cooked chicken in a bowl and top with sliced avocados, Mexican cheese, sliced jalapeno peppers, and sour cream.

Enjoy!