Bone Broth Enchiladas

Bone Broth Enchiladas

Serves: 12 people
Prep Time: 5 minutes
Cooking Time: 30 minutes
Bone Broth Enchiladas


  • 1 packet of LonoLife Beef Bone Broth
  • 1 squash, cooked, frozen and cubed
  • 1 28 oz. can red enchilada sauce
  • 1 15.5 oz. can pinto beans, drained
  • 12 corn tortillas
  • 8 oz. Monterey Jack cheese, grated
  • 1/2 red onion, sliced
  • Juice of 1 lime
  • 1 bunch cilantro, chopped
  • 2 handfuls arugula, chopped
  • 1 avocado, cubed
  • Sea salt, to taste


Print This Recipe
  1. In a medium pan over medium heat, sauté onions. In the same pan, add the enchilada sauce, LonoLife Beef Bone Broth, and heat until warm.
  2. Heat beans in another pan. Microwave tortillas.
  3. Grease a baking dish, then cover bottom in sauce.
  4. To assemble enchiladas: add beans, cheese and sauce inside each tortilla. Roll and place in the baking dish. Top with remaining sauce and cheese.
  5. Bake at 375 °F for 30 minutes or until cheese is melted.
  6. Top with cilantro, arugula, avocado, and sea salt.