Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken bell pepper and onion. Cover with foil.
Step 3
Bake in the preheated oven until chicken is tender about 1 1/2 hours.
Step 4
Combine 1 1/2 avocados Greek yogurt and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
Step 5
Transfer chicken to a cutting board. Drain drippings reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
Step 6
Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
Step 7
Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
Step 8
Bake until cheese is thoroughly melted about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.