Preheat the oven to 350°F.

Spoon about 1/2 cup of enchilada sauce into a 9x13-inch baking dish and spread it evenly across the bottom. Set aside.

Place the shredded cheese, sour cream, green chilies, and cumin in a large mixing bowl and stir together with a rubber spatula until combined.

Place a few tortillas on a dinner plate and warm them in a microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of the cheese mixture into the center of a tortilla. Gently roll the tortilla and place it seam side down in the sauced baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.

Cover the dish with a sheet of aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow enchiladas to cool for 10 minutes. Sprinkle with cilantro and avocado, if using, and serve.