Avocado Cashew Enchiladas

Name: Avocado Cashew Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 Hass avocadoes; 1 lime, juice of; 4 green onions, minced; 1/4 cup parsley, chopped finely; 1/4 cup cilantro, chopped finely; 1 small jalapeno, chopped finely; 1 cup cashews, toasted and chopped finely; 1/2 cup sour cream or 1/2 cup yogurt; 1 garlic clove, minced; 8 corn tortillas; 1 (15 ounce) jar enchilada sauce; 1 cup monterey jack cheese, grated

Submitted by KelBel

"From the Enchanted Broccoli Forest cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protein."

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photo by Annisette

Ready In:: 45mins
Ingredients:: 12
Serves:: 4

ingredients

2 Hass avocadoes
1 lime, juice of
4 green onions, minced
¹⁄₄ cup parsley, chopped finely
¹⁄₄ cup cilantro, chopped finely
1 small jalapeno, chopped finely
1 cup cashews, toasted and chopped finely
¹⁄₂ cup sour cream or 1/2 cup yogurt
1 garlic clove, minced
8 corn tortillas
1 (15 ounce) jar enchilada sauce
1 cup monterey jack cheese, grated

directions

Mash avocados and add lime juice.
Add green onions through garlic, mix well.
Fill a 7 x 11 inch baking dish with half of enchilada sauce.
Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
Repeat with remaining tortillas.
Pour rest of sauce over tortillas and top with cheese.
Bake covered at 350 for 30 minutes.

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Reviews

One of my favorite Moosewood recipes! Delicious and a real party pleaser!

kstj6524
I fixed this dish on Saturday, (1/3/09) for my family and I, and we LOVED it. I really liked the combination of ingredients especially with the cashews, however I used about 2/3 cup of cashews to cut a little of the fat. It was GREAT. This is one of my most favorite recipes. Thanks

growinginjc312
These are terrific enchiladas! Love the flavourful combinations of lime, cashew, avocado, and sauce! Wonderful texture, too, with the toasted, chopped cashews. I used 1 tbsp dried parsley and 1/4 cup cilantro paste (in the tube). Also used yogurt, and added some salsa to the enchilada sauce in the baking dish. For the non-vegetarians in our foursome, I prepared pork tenderloin and added that, cooked and cubed, to half of the mixture and filled the last 4 tortillas with that. Everyone loved these. Thanks so much for posting, Kelbel! Oh, and these were accompanied by a salad, recipe #140919.

woodland hues
Different and delicious! We tried a couple without baking them as a previous reviewer suggested. They were really good both ways, but we actually preferred them baked, since the tortilla softens under the sauce (otherwise it is more like a taco). I made these lighter with nonfat sour cream and no cheese. I used the same amount of filling, but did 3 tortillas per person, so it would be a little more filling. For the sauce, I made recipe#222519. This was easy, and a great accompaniment. Thanks, KelBel!

Maito
Wow! Excellent enchiladas! Wonderful, unusual flavor, and they also are healthy by any standards.

rosslare