Heat the chicken bone broth over medium heat. Whisk in the arrowroot powder and let thicken. Stir in sour cream and green chilies.
In a bowl, combine 1 cup of cheese (your choice), and the shredded chicken.
Place 1/4 - 1/3 cup of chicken mixture in the center of each meat tortilla and roll them up.
For 10 enchiladas, use a 9x9 pan. Pour 1 cup of the sauce on the bottom of the pan, then lay enchiladas in it. Pour the remaining sauce over the top of enchiladas, top with cheese, and bake at 350 for 20 to 25 minutes.
