Melt ghee in medium saucepan over medium heat. Add chili powders, cumin and garlic. Cook for 1 minute or until fragrant. Stir in tomato sauce and water. Bring a boil and then reduce heat to simmer. Simmer for 10-15 minutes. In a small bowl, whisk together arrowroot powder and 2 Tbsp water. Then, whisk into sauce to thicken.
In a medium bowl, combine shredded pork, diced potatoes and 1/4 cup enchilada sauce. Stir to combine.
Heat a crepe pan or large skillet over medium heat. Coat pan in oil and pour in eggs to create a thin, crepe like layer. Cook for 2 minutes and flip. Cook for an addition 1-2 minutes or until done. Repeat with remaining eggs.
Preheat oven to 350 degrees.
To create enchiladas: Spoon pork mixture into egg rounds. Roll up and place in baking pan. Spoon remaining enchilada sauce on top. Bake in preheated oven for 10-15 minutes. Top with tomatoes, cilantro and avocado before serving.
If you want the sauce to be less spicy, reduce the amount of Mexican hot chili powder and increase the chipotle chili powder. You should have a total of 2 Tbsp chili powder.