From the Enchanted Broccoli Forest cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protein.
- 2 Hass avocadoes
- 1 lime, juice of
- 4 green onions, minced
- 59.14 ml parsley, chopped finely
- 59.14 ml cilantro, chopped finely
- 1 small jalapeno, chopped finely
- 236.59 ml cashews, toasted and chopped finely
- 118.29 ml sour cream or 118.29 ml yogurt
- 1 garlic clove, minced
- 8 corn tortillas
- 425.24 g jar enchilada sauce
- 236.59 ml monterey jack cheese, grated
- 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.
One of my favorite Moosewood recipes! Delicious and a real party pleaser!
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
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, Spanish Asparagus Salad With Orange and Manchego Cheese.