Ingredients for Avocado Cashew Enchiladas
- 2 ripe avocados
- 2 tablespoons lime juice
- 1/2 cup chopped green onions
- Parsley
- 1/4 cup chopped fresh cilantro
- Jalapeno
- 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
- Sour Cream
- 2 cloves garlic, minced
- 12 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded Monterey Jack cheese
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How to Make Avocado Cashew Enchiladas
- Mash 2 ripe avocados in a medium bowl. Stir in 2 tablespoons of lime juice.
- 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.
- Pour 1 cup of enchilada sauce into a 7 x 11 inch baking dish.
- 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.
- Place approximately 1/2 cup of the avocado cashew filling in the center of each tortilla.
- Roll up tightly and place seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas until all are filled and arranged in the dish.
- 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).
- 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.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
17g
Fat
71g
Carbs
16g
