Spice Up Your Night with Delicious Chicken Enchiladas"

NUTRITION INFORMATION PER SERVING
Calories: 349 | Fat: 19g | Total Carbs: 17g | Net Carbs: 9g | Fiber: 8g | Sugar: 3g | Protein: 31g

INGREDIENTS
SAUCE
1 Gluten-free enchilada sauce (2 cups)
CHICKEN
1 tbsp Avocado oil
4 cloves Garlic (minced)
3 cups Shredded chicken (cooked)
1/4 cup Chicken broth
1/4 cup Fresh cilantro (chopped)
ASSEMBLY
1  Coconut tortillas (12 tortillas)
3/4 cup Colby jack cheese (shredded)
1/4 cup Green onions (chopped)
INSTRUCTIONS
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. Grease a 9x13 baking dish.
Scoop about 1/4 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.