Low Carb Keto Chicken Enchiladas

1 recipe Enchilada sauce ((2 cups))

1 tbsp Avocado oil

4 cloves Garlic ((minced))

3 cups Shredded chicken ((cooked))

¼ cup Chicken broth, reduced sodium

¼ cup Fresh cilantro ((chopped))

1 recipe Coconut tortillas ((12 tortillas))

¾ cup Colby jack cheese ((shredded))

¼ cup Green onions ((chopped))

Make enchilada sauce like this.
Make low carb tortillas like this. Make the version including optional gelatin.
In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
Scoop about ¼ cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.
Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.