If you’re looking for a great addition to the weekday meal rotation, look no further. Ā 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. Ā heat a medium nonstick saucepan over medium heat. Ā Add the oil and garlic, stirring until golden (~2 minutes). Ā Add the Osso Good Bone Broth, tomato sauce, chipotle chiles, chili powder, cumin, salt, and black pepper. Ā Bring to a boil, reduce the heat to low, and simmer until the flavors blend about 10 minutes. Ā While the sauce simmers, shred the cooked chicken. Ā (Place any remaining enchilada sauce into a freezer-tight ziploc for next week. Ā Stays good for up to 3 months frozen.)

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

Spray a 13 x 9 inch glass baking dish with oil. Ā Pour 1/2 c Enchilada Sauce on the bottom of the pan. Ā Put 1/2 c chicken mixture into each tortilla, roll them up, and place seam down in the dish. Ā Top with the enchilada sauce, then sprinkle the top with cheese. Ā Spray one side of foil with coconut oil spray and place that end down over the dish. Ā Bake until hot and the cheese is melted, 20 minutes. Ā Remove foil and cook an additional 10 minutes. Ā 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. Ā Garnish with cilantro and avocado.

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