Avocado Cashew Enchiladas Recipe

Ingredients for Avocado Cashew Enchiladas

• Hass Avocadoes
• Lime, Juice Of
• 1/2 cup chopped green onions
• Parsley
• 1/4 cup chopped cilantro
• Jalapeno
• 1/2 cup raw cashews (soaked in hot water for at least 30 minutes, then drained)
• Sour Cream
• Garlic Clove
• Corn Tortillas
• 2 cups enchilada sauce
• Monterey Jack Cheese

How to Make Avocado Cashew Enchiladas

1. Mash 2 ripe avocados in a medium bowl. Stir in 2 tablespoons of lime juice.
2. Add 1/2 cup chopped green onions, 1/4 cup chopped cilantro, 2 cloves minced garlic, 1/2 cup raw cashews (soaked in hot water for at least 30 minutes, then drained), and 1/4 teaspoon salt. Mix thoroughly until well combined.
3. Pour 1 cup of enchilada sauce into a 7 x 11 inch baking dish.
4. Heat corn tortillas individually – either in the microwave for 15 seconds, in a lightly oiled skillet over medium heat for 30 seconds per side, or briefly over a gas burner – until pliable.
5. Place approximately 1/2 cup of the avocado cashew filling in the center of each tortilla.
6. Roll up tightly and place seam-side down in the prepared baking dish.
7. Repeat with the remaining tortillas until all are filled and arranged in the dish.
8. Pour the remaining 1 cup of enchilada sauce evenly over the enchiladas. Top generously with 1 cup of shredded cheese (Monterey Jack, cheddar, or your favorite blend).
9. Bake, covered, at 350°F (175°C) for 30 minutes, or until heated through and bubbly. If desired, broil for the last 2-3 minutes to brown the cheese.