These delicious and creamy chicken enchiladas are made with a bone broth-based enchilada sauce!
Chicken Bone Broth Enchiladas
This chicken enchilada recipe is easy and delicious. Chicken bone broth provides a tasty (and healthy!) base for an enchilada sauce that won't disappoint.
One jar The Brothery Chicken Bone Broth
1lb chicken breast or thigh, diced
1 medium onion, diced
1 medium tomato, diced
1/4 cup green chiles (canned or fresh)
8 flour tortillas (8-inch)
1/3 cup grated cheddar cheese
1/3 cup grated Monterey jack cheese
5 Tbsp olive oil
4 Tbsp cumin
1 cup sour cream
3 Tbsp flour
1/2 cup refried beans
Salt and Pepper to taste
Heat 2 Tbsp olive oil in medium frying pan. Add diced chicken, diced onion, and 2 Tbsp cumin. Stir regularly until chicken is fully cooked. Reduce heat to low, add tomatoes. Cook on low for 3-4 minutes, remove from heat.
While chicken is cooking, heat a medium saucepan on medium-high. Add 3 Tbsp olive oil. Once oil is hot, add flour and whisk. Add entire jar of The Brothery Chicken Bone Broth, whisk to ensure there are no lumps of flour. Add 2 Tbsp cumin, stir regularly until sauce thickens, 4-5 minutes. Remove from heat. Stir sour cream and chiles into the enchilada sauce.
Preheat oven to 325 degrees F. Pour 3/4 of enchilada sauce into empty baking dish. Lay tortillas on flat surface. Spread refried beans on each. Distribute enchilada filling evenly between tortillas, and roll tightly. Lay rolled tortillas in baking dish in the enchilada sauce. Top with remaining enchilada sauce.
Bake enchiladas for 15 minutes. Remove from oven and add shredded cheese in an even layer on top. Bake for an additional 10 minutes. For crispier cheese, finish by broiling on high for 2-3 minutes.