Creamy Pesto Chicken Enchiladas Recipe — Easy, Cheesy Weeknight Dinner

Vegan Pesto

• ▢ 1/2 cup cup pine nuts or raw cashews
• ▢ 1/4 cup olive oil
• ▢ 1-2 tbsp minced garlic
• ▢ 2 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 Siete)
• ▢ 3 handfuls fresh spinach leaves
• ▢ 3 tbsp crumbled goat cheese, (or preferred cheese)

• Combine all pesto ingredients in a food processor or blender and blend until smooth. Taste and adjust seasoning with salt, pepper, or a splash more lemon if desired.
• Trim the chicken thighs, then place them in a slow cooker. Add the pesto and chicken broth, stir to combine, and cook on low for 4–6 hours until the chicken is tender. You can shred and serve the chicken as is or use it to assemble enchiladas.
• If making enchiladas, preheat the oven to 350°F (175°C).
• Warm the tortillas briefly over an open flame or in a hot skillet for about 10 seconds per side to make them pliable. On a flat surface, place a tortilla, add a small handful of spinach in the center, then top with shredded pesto chicken. Fold the sides in and roll up, placing each enchilada seam-side down in a lightly oiled baking dish. Repeat with remaining tortillas.
• Spoon a little of the cooking juices from the slow cooker over the enchiladas, then bake for 15–17 minutes until heated through. Finish by sprinkling crumbled goat cheese (or your preferred cheese) over the top and serve warm.