Saffron Pineapple Chicken Enchiladas

Instructions:

1. Add the chicken, onion, pineapple, pineapple juice, Saffron Latte Powder, garlic, coriander, salt, pepper, lime juice, and orange zest (if using) to a slow cooker. Stir gently to combine.
2. Cook on low or slow cook for 4–5 hours, or until the chicken is tender and easily shreds with a fork.
3. Remove the chicken, shred it, and return it to the slow cooker. Let it sit in the juices for 10–15 minutes.
4. While the chicken finishes, blend the salsa verde, feta, lime juice, cilantro, and a splash of water until smooth and creamy.
5. For enchiladas, warm the flour tortillas slightly so they're easy to roll. Spread a thin layer of the salsa verde feta sauce on the bottom of a 9x13-inch baking dish. Fill each tortilla with the shredded chicken mixture, roll, and place seam-side down in the baking dish. Pour the remaining salsa verde feta sauce over the enchiladas and top with shredded cheese, if using. Bake at 375°F for 20–25 minutes, until bubbly and lightly golden.
6. For tacos, simply fill warm tortillas with the shredded chicken, drizzle with the salsa verde feta sauce, and top with avocado, cilantro, and a squeeze of lime.
7. Reserve a little diced pineapple before cooking and sprinkle it over the finished tacos or enchiladas for a fresh, bright finish.
8. Serve with avocado, fresh cilantro, and plenty of lime.