Preheat oven to 375F. Preheat a large saute pan over medium heat and add a drizzle of oil. Once the pan is hot, add in the diced chicken thigh and season with salt. Fry the chicken until it's well browned.

Next, add the minced garlic and diced onion. Continue to saute the mixture until the onion is translucent, then add in the seasoning: sugar, salt, tarragon, smoked paprika, chili powder and cumin. Stir until well mixed, then add the taco sauce, tomato sauce and a bit of freshly chopped cilantro. Bring the mixture to a simmer and cook for 2 to 3 minutes.

Remove the sauce from heat and assemble the enchiladas. Spread a few tablespoons of sour cream onto each tortilla, a generous scoop of the chicken filling, then top with grated cheddar cheese. Roll each tortilla into a log, then place into a large baking dish.

Pour any remaining sauce from the pan, along with additional red taco sauce if needed, over the enchiladas. Spread a generous amount of cheddar cheese on top. Cover the pan with foil and bake in preheated oven for 40 to 45 minutes. For the last 10 minutes, remove the foil and continue baking uncovered.

When ready to serve, sprinkle the top of the dish with cilantro, diced avocado, add dollops of sour cream, and serve with lime wedges on the side.