paleo chicken enchiladas

1 Preheat oven to 375*
2 In a large sauce pan, heat ghee on medium heat
3 Add onion and cook until tender
4 Add garlic and cook for an additional two minutes, careful not to burn garlic
5 Add crushed tomatoes, diced chiles, adobo sauce, mexican seasoning and cilantro to pan and simmer until bubbly
6 Add cauliflower rice to pan and cook until tender
7 Toss shredded chicken into mixture and heat through about 5 minutes
8 Salt to taste
9 In a large baking dish spread a thin layer of enchilada sauce in bottom of dish
10 Generously spread some of the chicken filling into a wrap
11 Sprinkle a bit of goat cheese (optional) and roll
12 Place into baking dish
13 Continue to stuff and roll wraps and place snugly into baking dish
14 Pour remaining enchilada sauce over enchiladas
15 Bake for 20 minutes until heated through or until sauce begins to bubble
16 Pull out and top with fresh tomato, avocado, cilantro and goat cheese