Ever wonder how restaurants get their enchiladas to be SO moist and flavorful? The secret is bone broth. Now you can DIY this insanely delicious dish at home with Boulder Broth’s Pastured Chicken Bone Broth. Never have enchiladas been so easy or nutritious!
Ingredients:
- 4 c. shredded chicken cooked
- 2 c. sour cream or yogurt
- 2 c. Boulder Broth’s Pastured Chicken Bone Broth
- 1 c. milk or coconut milk
- 4 tablespoon flour or white rice flour
- 1 ½ c. Monterrey Jack cheese shredded
- 1 ½ c. Colby cheese shredded
- 1 small onion chopped
- 1 4oz can chopped green chilies
- salt and pepper to taste
- 10 tortilla wraps 10 inch. Our favorites are the partially cooked sourdough torts, made by our friends at Bolder Chips (www.bolderchips.com)
- 1 cup Colby cheese shredded for topping
Instructions:
- In a small saucepan, mix chicken broth and milk or coconut milk over medium heat. Once heated thoroughly, whisk in the flour and allow to thicken. Add salt and pepper to taste.
- Reserve about a cup for the topping.
- In a large mixing bowl combine the broth mixture, chicken, sour cream (or yogurt), 1 ½ c. each Monterrey Jack and Colby cheeses, green chilies and onion.
- Mix well.
- Place ½ cup of the mixture on each tortilla; roll up and place seam side down in a 3 quart oblong baking dish.
- Spread the reserved broth mixture over the top thinly.
- Bake at 350 F for 20 - 25 min.
- Remove from heat and sprinkle with 1 cup Colby cheese and continue baking 5 minutes until the cheese is melted.
- Serve and enjoy!
