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