Preheat your oven to 400 degrees.

In a large skillet, heat the avocado oil over medium heat. Add the diced onions and cook until they soften, then stir in the minced garlic and cook until fragrant. Remove from heat and set aside.

In the same skillet, add the canned tomatoes, beef broth, chipotle chiles, and ground cumin. Crush the tomatoes while they cook. Bring this mixture to a medium-high heat until it bubbles and reduces slightly.

Pour the cooked sauce into a blender and puree until smooth.

Return the skillet to the heat and brown the ground beef over medium-high heat. Add the cooked onion mixture, along with coriander and salt, and cook until completely browned. Remove from heat.

In a bowl, combine the cooked beef, one and a half cups of cheese, cilantro, and a quarter cup of the pureed enchilada sauce until well mixed.

To assemble the enchiladas, pour a layer of sauce to cover the bottom of an 8 x 12 casserole dish. Take a slice of chicken, spoon in the ground beef mixture, and roll it up like a tortilla. Place each rolled enchilada in the dish. Repeat until all mixture and chicken slices are used.

Pour the remaining sauce over the top and sprinkle with the remaining cheese.

Bake for 15 minutes or until the cheese is bubbly and golden.