Place the coconut oil and coconut flour in a medium sauce pan over medium heat. Whisk constantly and cook until the coconut flour just turns golden brown, about 2 minutes. Add the chili powder, oregano and cumin and cook, stirring frequently until fragrant, about 30 seconds. Whisk in chicken stock, tomato paste and sea salt. Bring to a simmer over medium-low heat and cook until sauce begins to thicken, about 20 minutes.
Preheat oven to 400ºF and adjust the rack to the middle position. Pour half the sauce in the bottom of an 11 x 7-inch baking dish and spread it out evenly. Place a crepe on the counter and top with 1/4 cup of the beef filling. Carefully roll the crepe around the beef and place it in the baking dish. Repeat with the remaining beef and crepes. Pour the remaining sauce on top of the enchiladas and sprinkle with the cheese. Bake for 25 minutes, or until golden brown and bubbly on top. Cool for 10 minutes. Serve.
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