If making these Almond Flour Tortillas, divide the recipe into 8 tortillas. Have them made and ready to go before starting these Keto Enchiladas.
Heat a deep skillet on medium high heat and season the chicken breasts with salt and pepper. Once the skillet is hot, sear the breasts on one side until lightly golden, flip them over, place a lid over top and reduce the heat to medium low. Continue to cook the chicken until the internal temperature reaches 180°.
In the meantime, finely chop the red onion and jalapeños, then push the garlic through a garlic press or mince finely. When the chicken is fully cooked, remove them to a plate and set aside for now. Add the diced red onion, jalapeños and minced garlic to the hot pan, increase the heat to medium and cook until the onion is soft.
Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to remove any blackened bits. Add the chili powder, cumin, oregano, paprika, sea salt, black pepper, sweetener and crushed tomatoes, then stir well to fully combine. Allow the sauce to come to a simmer and reduce for 15 minutes, until the sauce has thickened. Meanwhile, mince the cilantro, then take two forks and shred the chicken.
Take 1/2 cup sauce and spread it evenly over the bottom of a 9x13" baking dish, take another 1/2 cup sauce and set side for later, then mix the shredded chicken and minced cilantro into the remaining sauce.