In a medium bowl, combine Alfredo sauce and salsa verde. Spread ½ of the Alfredo mixture in the bottom of a 13 x 9-inch baking dish; set both the remaining sauce and the prepared pan aside.
In a separate bowl, combine frozen veggies, 1 cup shredded pepper jack cheese, chopped cilantro, and Vegetable Bouillon; set aside.
In a large skillet, heat 1 tablespoon oil, and cook 3 tortillas, turning once, about 15 seconds per side or until softened. Remove to paper-towel-lined plate. Repeat with remaining oil and tortillas.
Evenly divide veggies and cheese mixture into tortillas, and roll up. Arrange enchiladas with the seam side down in prepared baking dish. Top with remaining sauce mixture and remaining 1 cup of shredded cheese. Bake 20 minutes or until sauce is bubbling and lightly golden.
Garnish with additional cilantro and sliced avocado as desired.