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Creamy Pesto Chicken Enchiladas

Rachael DeVaux
  • 380 minutes
  • Serves 3

INGREDIENTS

1/2 cup

cup pine nuts or raw cashews

1/4 cup

olive oil

1 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

5

organic chicken thighs, trimmed

3/4 cup

organic chicken broth

4

tortillas ((I love Siete))

3 handfuls

fresh spinach leaves

3 tbsp

crumbled goat cheese ((or preferred cheese))