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creamy chicken enchiladas

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins



Instead of using the store-bought canned sauce, you can make your own using bone broth! This sauce is so easy and has minimal ingredients. If you haven’t used bone broth before here’s your chance to try it! It's easy to integrate it into recipes, but it’s also a great source of protein to sip on!


  • 6-8 tortillas 

For the sauce

  • 2 cups Chicken Bone Broth
  • 1 cup low fat milk
  • ½ cup cream cheese
  • 3 tablespoons flour
  • Seasonings to taste - garlic powder, salt, pepper, onion powder 

For the filling

  • 2 large chicken breasts, cooked and shredded
  • 1 can diced tomatoes and green chilies
  • 1 cup Mexican blend cheese (1 cup for the top as well)
  • 2 cups plain yogurt (or sour cream)
  • 1 cup corn


Preheat the oven to 350F.

In a pan over medium-low heat, combine sauce ingredients and stir frequently until thickened. Be sure not to leave it unattended or it will burn easily. 

In a large bowl, combine all ingredients for the filling and add in half of the sauce mixture. I used a mixer to do this, and it blended everything perfectly. 

Scoop the filling into tortillas and roll. Place rolled tortillas in a casserole dish seam side down. Cover rolled enchiladas with remaining sauce. Bake at 350F for 20 minutes.

Remove from the oven and spread remaining 1 cup cheese on the top. Return to the oven and bake for another 5 minutes and then broil for 1-2 minutes until the cheese gets bubbly and browned. 

Serve with your favorite toppings like salsa, sour cream, avocado and enjoy!