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Nutrition Facts
Serving Size 1 (366g) Recipe makes 4 servings
Calories 658
Calories from Fat 421		(63%)
Amount Per Serving		%DV
	Total Fat 46.8g	72%
	Saturated Fat 14.3g	71%
	Monounsaturated Fat 22.4g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 1124mg		46%
Potassium 874mg		24%
Total Carbohydrate 49.1g		16%
	Dietary Fiber 11.4g	45%
	Sugars 4.4g
Protein 18.4g		36%
detailed view... how is this calculated?

Avocado Cashew Enchiladas

Recipe #160481 | 45 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: KelBel
Mar 20, 2006

From the Enchanted Broccoli Forest cookbook by Mollie Katzen. Rich and delicious. These are incredible! High in good fats and protein.

SERVES 4 (change servings and units)

Ingredients

2 Hass avocadoes
1 lime, juice of
4 green onions, minced
1/4 cup parsley, chopped finely
1/4 cup cilantro, chopped finely
1 small jalapeno, chopped finely
1 cup cashews, toasted and chopped finely
1/2 cup sour cream or yogurt
1 garlic clove, minced
8 corn tortillas
1 (15 ounce) jar enchilada sauce
1 cup monterey jack cheese, grated

Directions

1
Mash avocados and add lime juice.
2
Add green onions through garlic, mix well.
3
Fill a 7 x 11 inch baking dish with half of enchilada sauce.
4
Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
5
Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
6
Repeat with remaining tortillas.
7
Pour rest of sauce over tortillas and top with cheese.
8
Bake covered at 350 for 30 minutes.

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Featured Reviews for This Recipe

From: Chef #1427141

On Oct 26, 2009

One of my favorite Moosewood recipes! Delicious and a real party pleaser!

0 people found this review helpful

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From: Chef #857225

On Jan 9, 2009

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

0 people found this review helpful

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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!

2 people found this review helpful

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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!

1 person found this review helpful

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