Spicy Chicken and Corn Enchiladas – Bare Bones

Ingredients

• 2 tablespoons olive oil
• 1 cup white onion, diced
• 1½ pounds boneless skinless chicken thighs
• 1–2 jalapeño peppers, thinly sliced
• ½ cup canned sweet corn, drained
• 6 flour tortillas (enchilada size)
• 4 ounces pepper jack cheese, shredded
• Cilantro, to serve
• 1 cup water
• 3 ounces tomato paste
• 2 packets Instant Beef Bone Broth
• 1 tablespoon ground ancho chili powder
• 1 teaspoon smoked paprika
• Pinch cayenne pepper