Avocado Cashew Enchiladas

From: woodland hues

On Jun 7, 2008

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.

From: rosslare

On Jan 20, 2007

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

From: Sharon123

On Apr 13, 2006

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!

From: Maito

On Nov 10, 2007

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 Homemade Enchilada Sauce. This was easy, and a great accompaniment. Thanks, KelBel!