Chicken Enchiladas-made with chicken bone broth and slow cooked chicken

These are so good, so satisfying, so easy, and so healthy!

Pulled Chicken Enchiladas

Meat from your slow cooked chicken
I use about 1 1/2 cups of chicken

1/2-1 Cup of chicken bone broth

1 onion diced

1 clove of garlic crushed

1 TBS olive oil

1/2 tsp cumin

2 tsp chili powder

1/3 cup salsa

Enchilada Sauce

Flour tortillas (I use extra thick flat bread style ones)

Shredded Cheddar and Monterey Jack cheese

Salt and pepper to taste


Heat olive oil in the pan. Sauté onion.
Add chicken and bone broth, salsa, garlic, spices and salt and pepper to your taste.
Simmer until it reduces, about 5 min.

Put a little enchilada sauce in the bottom of a square baking dish.
Fill tortilla with chicken mixture, and a little cheese put seem side down in baking dish. Repeat until all tortillas are filled.

Top with enchilada sauce and cheese.
Cover with foil.
Put in 375 degree oven for 20-30 min. Basically just heating through and melting cheese.

Serve with Sour Cream, Salsa, and diced Avocado.

This is a picture of my cold leftovers, but you get the idea! By the way, these enchiladas are even BETTER the next day. I even froze a few individually in foil for a quick dinner or lunch.