By KelBel on March 20, 2006
Photo by Annisette
Photo by Annisette
"From the Enchanted Broccoli Forest cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protein."
Serving Size: 1 (348 g)
Servings Per Recipe: 4
"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, recipe #140919."
"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!"
"Wow! Excellent enchiladas! Wonderful, unusual flavor, and they also are healthy by any standards."
"Wow these are my favorite enchiladas. Wonderful flavors! I used 1/2 cup cilantro, no parsley. Also I sub almonds for the cashews because they are less expensive."
"I made this for lunch, not really sure what to expect. Boy, was I was IMPRESSED with how YUMMY these are!! I used 1/2 cup cilantro and omitted the parsley altogether. I also left out the sour cream so that my son (who is dairy-intolerant) could eat them. Otherwise, I made them exactly as the recipe indicated. I just loved the texture that the chopped cashews gave to the enchiladas...and the flavors were just terrific! It's a KEEPER!! "
"Scrumptious; this really worked a treat. I particularly liked the contrasting textures of cashews and avacado. "
"These are very different from your everyday enchiladas, they have a great flavor combo, we enjoyed this recipe, thanks Kel!..Kitten:)"
"I loved the avocado, lime, parsley and cilantro together, especially before it was cooked. It was good after being cooked too. Next time, I will just heat the sauce and the tortillas and and keep the filling uncooked. Thank you Kelly, for this yummy dish!"