Preheat oven to 350 degrees.
In a large skillet over medium heat combine 1 tablespoon oil, finely chopped bell pepper, jalapeño, and onion. Sauté for 3-4 minutes. Add crushed garlic and continue sautéing for an additional minute.
Remove from heat and stir in shredded chicken, salt, pepper ,and ½ cup salsa verde.
In a large skillet over medium heat add 1 tablespoon coconut oil and heat up 2-3 corn tortillas for 1 minute per side. Place tortillas on a paper towel and repeat previous step with remaining coconut oil and tortillas.
Spray a 9 x 13-inch pan with non-stick cooking spray and pour ¼ cup salsa verde into the bottom of the pan.
Fill each corn tortilla with equal amounts of the chicken mixture. Roll up tortillas and place seam side down in the baking pan. Repeat until all tortillas are used.
Pour remaining salsa verde on top of the enchiladas, making sure to cover the edges of the tortillas. Sprinkle cheese on top, cover pan with aluminum foil, and bake in preheated oven for 25-30 minutes.
Serve salsa verde enchiladas with cilantro, avocado, and diced tomatoes. Enjoy!