Preheat oven to 375*

In a large sauce pan, heat ghee on medium heat

Add onion and cook until tender

Add garlic and cook for an additional two minutes, careful not to burn garlic

Add crushed tomatoes, diced chiles, adobo sauce, mexican seasoning and cilantro to pan and simmer until bubbly

Add cauliflower rice to pan and cook until tender

Toss shredded chicken into mixture and heat through about 5 minutes

Salt to taste

In a large baking dish spread a thin layer of enchilada sauce in bottom of dish

Generously spread some of the chicken filling into a wrap

Sprinkle a bit of goat cheese (optional) and roll

Place into baking dish

Continue to stuff and roll wraps and place snugly into baking dish

Pour remaining enchilada sauce over enchiladas

Bake for 20 minutes until heated through or until sauce begins to bubble

Pull out and top with fresh tomato, avocado, cilantro and goat cheese