Preheat the oven to 350°F.

To make the sauce, add all ingredients to a blender and blend until smooth. Set aside.

To make the filling, cook all filling ingredients in a pan on medium heat in 1 tablespoon avocado oil.

After about 12 minutes (when no longer pink), add ½ cup of the sauce to the filling. Simmer for 5 minutes and remove from heat.

To make the tortillas, mix the eggs & chicken broth in one bowl and the almond flour, arrowroot flour, and salt in another bowl. Once mixed, combine all ingredients in one bowl.

Heat 1 teaspoon avocado oil in an 8-inch skillet (or larger) on medium heat.

Once heated, quickly pour ¼ of the mixture into the skillet, tilting the pan as needed to create an 8-inch to 9-inch circle.

Cook for 2 minutes, flip, and cook for another 2 minutes. Ensure both sides are a light golden brown. Repeat with the remaining 3 tortillas. NOTE: Whisk the mixture right before each time you are going to pour a tortilla to avoid the mixture settling.

To assemble the enchiladas, spread a thin layer of the sauce in the bottom of a baking pan.

Ensure the tortillas are still warm from cooking for maximum flexibility. If they are not, microwave for 15 seconds to warm them up. Place a dollop of the sauce on one side of the tortilla and use the back of a spoon to spread it evenly across the whole tortilla. Place the sauce side down in the baking pan and scoop ¼ of the beef filling into the tortilla.

Roll up the tortilla, placing the seam side down. Repeat this for the three remaining tortillas.

Set aside ¼ cup of the sauce. Pour any remaining sauce over the enchiladas.

Bake the enchiladas, uncovered, for 15 minutes.

Once removed from the oven, pour the ¼ cup sauce over the enchiladas & garnish with cilantro and avocado, if desired.

Serve and enjoy!