Creamy Pesto Chicken Enchilada


Adapted Recipe & Photo from Rachael DeVaux at Rachael's Good Eats

Serves Three


The Ingredients

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 water

  • 1 large lemon, juiced

  • S + P, to taste

Enchiladas

  • 3 chicken breasts

  • 3/4 cup chicken bone broth

  • 6 tortillas

  • 3 handfuls fresh spinach leaves

  • 3 tbsp crumbled goat cheese (or preferred cheese/omit if DF)


The Instructions

  • Combine all ingredients to make pesto in a food processor or blender. Blend until smooth.

  • Add chicken breasts to slow cooker with chicken broth and pesto to cook on low for 4-6 hours.

  • Preheat oven to 350ºF. Heat tortillas over an open flame for about 10 seconds on either side to make tortilla more pliable. Lay tortillas on a cutting board and place a small handful spinach in the center. Top with the shredded chicken, and roll. Place in a greased baking dish. Repeat.

  • Spoon pesto from slow cooker on top and bake for 15-17 minutes. Top with cheese & enjoy!

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