If you’re looking for a great addition to the weekday meal rotation, look no further.  This quick and easy Osso Good Bone Broth Recipe for Chicken Enchiladas is healthy yet satisfying.

Serves 8

Enchilada Ingredients

  • 1 tsp olive oil
  • 1 c chopped onion, organic
  • 2 large garlic cloves, minced
  • 1/2 c canned tomato sauce, organic
  • 1/3 c Osso Good Bone Broth
  • 9 oz cooked, shredded chicken breast, pasture raised
  • 1/4 c + 1 Tbl chopped fresh cilantro
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 3/4 teaspoon kosher salt
  • coconut oil spray
  • 6 (7-8″) whole wheat flour tortillas
  • 2 c Enchilada Sauce from Scratch (recipe to follow)
  • 1 c shredded reduced-fat Mexican cheese blend
  • 1 avocado, sliced, for garnish

Enchilada Sauce Ingredients (Makes about 4 cups)

  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • 2 c Osso Good Bone Broth
  • 3 c canned tomato sauce, organic
  • 3 Tbsp chopped chipotle chile in adobo sauce
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Preparation

Make the Enchilada Sauce first.  heat a medium nonstick saucepan over medium heat.  Add the oil and garlic, stirring until golden (~2 minutes).  Add the Osso Good Bone Broth, tomato sauce, chipotle chiles, chili powder, cumin, salt, and black pepper.  Bring to a boil, reduce the heat to low, and simmer until the flavors blend about 10 minutes.  While the sauce simmers, shred the cooked chicken.  (Place any remaining enchilada sauce into a freezer-tight ziploc for next week.  Stays good for up to 3 months frozen.)

In a medium nonstick skillet, heat the oil over low heat.  Add the onion and garlic, stirring until golden (~2 minutes).  Add the tomato sauce, Osso Good Bone Broth, cooked chicken, 1/4 c cilantro, chili powder, cumin, and salt.  Simmer until the flavors blend and the sauce reduces, 4-5 minutes.  Remove the pan from heat.

Spray a 13 x 9 inch glass baking dish with oil.  Pour 1/2 c Enchilada Sauce on the bottom of the pan.  Put 1/2 c chicken mixture into each tortilla, roll them up, and place seam down in the dish.  Top with the enchilada sauce, then sprinkle the top with cheese.  Spray one side of foil with coconut oil spray and place that end down over the dish.  Bake until hot and the cheese is melted, 20 minutes.  Remove foil and cook an additional 10 minutes.  If cheese has not browned, turn onto a low broil for 2 minutes or until cheese has turned a light brown.

To serve, place enchiladas on a bed of spicy cilantro quinoa.  Garnish with cilantro and avocado.

Inspired by a recipe from The skinnytaste, written by Gina Homolka.