i mentioned these avocado cashew enchiladas on facebook, and received several requests for a recipe. hopefully there are no copyright infringements here, as the recipe is from mollie katzen's, the enchanted broccoli forest. i've had the cookbook since 1990, and you can tell.
katzen has a whole section on making enchiladas, with several unusual recipes for fillings, and two sauce recipes. i added cheese to the recipe, and cheated you might say, as i bought pre-made verdi sauce.
2 ripe medium sized avocados
juice from a medium lemon
4 finely minced scallions (greens & whites)
1/2 cup finely minced parsley
1 cup finely chopped cashews, toasted
1/3 cup sour cream or firm yogurt
1 medium clove crushed garlic, if you wish
mash avocados, add lemon juice, mix in remaining ingredients. i bet this would be good with cilantro rather than parsley. will have to try that next time. oh, and maybe a dash of chili powder.
enchilada sauce, red or green, store bought or homemade
about a cup of shredded cheddar (my addition)
the cookbook says the recipe makes eight enchiladas. but i ended up with a dozen.
* pour a small amount of sauce to cover bottom of shallow baking dish.
* soften tortilla shells by one of three methods: heat 10 seconds a side in a lightly oiled skillet, dip in sauce or dip in water. i used the heat method, which i think works best.
* place filling on one side of tortilla. the recipe says to use 1/2 cup but i used less, maybe 1/3 cup. i also threw in a splash of cheddar cheese.
* roll up and place in baking dish.
* repeat until your filling is used up.
* pour remaining sauce over enchiladas. i also sprinkled with cheese.
* cover with aluminum foil and bake at 325 for 30 minutes.
prepare a side of rice, black or pinto beans and a salad. eat and enjoy!