• Preheat the oven to 350° then prepare the enchilada sauce.

To make the enchilada sauce:

• Heat the oil in a saucepan over medium-high heat. Add the spices and cook them, stirring constantly for 1-2 minutes or until they are fragrant.
  ½ tablespoon Olive Oil, 1 teaspoon Ground Cumin, ¼ teaspoon Garlic Powder, ½ tablespoon Chili Powder, ¼ teaspoon Dried Oregano, pinch Cinnamon
• Add the tomato sauce, vegetable broth, salt, and pepper to the saucepan. Continue cooking over medium-high heat until the mixture reaches a boil. After it begins to boil, reduce the heat to medium-low.
  8 oz Tomato Sauce, ½ cup Vegetable Broth, ¼ teaspoon Salt, Black Pepper
• Continue simmering the sauce, uncovered, for 15-20 minutes, stirring frequently until it has thickened to your liking. Stir in the vinegar and season with additional salt and pepper if desired.
  1 teaspoon Apple Cider Vinegar

To make the enchiladas:

• Combine the cooked chicken, tomato sauce, taco seasoning, and black soybeans in a large bowl.
  2 lb Cooked and Shredded Chicken, 8 oz Tomato Sauce, ¼ cup Taco Seasoning, 1 can Black Soybeans
• Spread about ¼ cup of the prepared enchilada sauce in the bottom of a 9x13 inch baking dish.
• Set up your assembly station. Place the tortillas on a plate or other food-safe surface. Place the bowls with the chicken mixture, the enchilada sauce, and the 2 cups of the shredded cheese around the tortillas.
  12 Low Carb Tortillas, 3 cups Colby Jack Cheese
• Add approximately ⅓ to ½ cup of the chicken mixture to the center of a tortilla then add about 2½ tablespoon of the cheese on top of the chicken.
• Carefully roll up the tortillas around the filling. Place the filled tortillas seam side down in the prepared baking dish. Repeat with the remaining tortillas, cheese, and meat.
• Once all of the tortillas are filled, pour the remaining enchilada sauce down the center of the dish over the filled tortillas, then sprinkle with the remaining 1 cup of cheese.
• Bake uncovered in the preheated oven for 20-30 minutes until the cheese is melted and the edges of the tortillas are beginning to get crispy.
• Serve immediately topped with cilantro, avocado, and sour cream if desired.
  Cilantro, Avocado, Sour Cream