Mains Recipes

Creamy Pesto Chicken Enchiladas


Creamy Pesto Chicken Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
  • Vegan Pesto:
    1/2 cup pine nuts (or raw cashews)
    1/4 cup olive oil
    1-2 tbsp minced garlic + juice
    2 packed cups fresh basil leaves
    3 tbsp nutritional yeast
    3 tbsp filtered water
    1 large lemon, juiced
    1/4 tsp pink salt
    1/4 tsp ground pepper
  • Enchiladas:
    5-10 organic chicken thighs, trimmed
    3/4 cup organic chicken broth
    4-6 tortillas (I love these)
    3 handfuls fresh spinach
    2-3 tbsp organic goat cheese
  1. Combine all ingredients to make pesto in a food processor or blender. Blend until smooth.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. 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.
  5. 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.


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  • Reply
    June 5, 2017 at 8:43 pm

    Do you mix the pesto into the shredded chicken?

    • Reply
      Rachael Devaux
      June 5, 2017 at 9:55 pm

      Yes, I just corrected the recipe. I apologize! Cook the chicken with chicken broth and pesto in slow cooker.

  • Reply
    Ari | Naturally, Ari
    June 7, 2017 at 6:45 pm

    Drooling over this! So pumped to try this!

  • Leave a Reply

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