Creamy Pesto Chicken Enchiladas
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 3 -6
- Vegan Pesto:1/2 cup pine nuts or raw cashews1/4 cup olive oil1-2 tbsp minced garlic + juice2 packed cups fresh basil leaves3 tbsp nutritional yeast3 tbsp filtered water1 large lemon, juiced1/4 tsp pink salt1/4 tsp ground pepper
- Enchiladas:5-10 organic chicken thighs trimmed3/4 cup organic chicken broth4-6 tortillas (I love these)3 handfuls fresh spinach2-3 tbsp organic goat cheese
Combine all ingredients to make pesto in a food processor or blender. Blend until smooth.
Once chicken thighs have been trimmed, add to slow cooker with chicken broth and pesto to cook for 4-6 hours. Feel free to eat chicken as is or use to make into enchiladas.
Preheat oven to 350 degrees F.
On a flat surface, lay tortillas down and place a small handful spinach in the center. Top with shredded pesto chicken, roll either side inward until it's closed and place in a lightly oiled baking dish. Repeat with the remaining tortillas.
Spoon a bit of the pesto juice from the slow cooker over the top of the enchiladas and bake for 15-17 minutes. Top with crumbled goat cheese.