avocado cashew enchiladas

45 minutes

1 cup cashews, lightly toasted
2 cloves garlic, cut in fourths
4 green onions, cut in fourths
1/4 cup fresh parsley
1/4 cup cilantro
1 small jalapeño
1 lime, juice of
2 haas avocados
1/2 cup sour cream or tofutti sc
8 corn tortillas
1 15 ounce jar enchilada sauce (we like frontera's red chili sauce)
1 cup monterey jack cheese shredded or sliced (optional)
sour cream, cilantro and jalapeno slices for garnish.

preheat oven to 350. in a food processor, combine cashews, garlic, onions, parsley, cliantro and lime juice. pulse until chopped finely. add avocado and sour cream. pulse quickly until well combined. pour half the jar of enchilada sauce in to a 7 x 11 baking dish. heat tortillas slightly in the microwave for 20-30 seconds or in a lightly greased skillet, until flexible enough to roll. place 1/2 cup of filling in each tortilla. roll and place seam side down in baking dish. repeat until all enchiladas are rolled. pour remaining sauce over enchilads. top with cheese. bake covered for 20 minutes. uncover and broil on 450 for 10 minutes or until it bubbles. let set for 4 or 5 minutes before serving. be very gentle removing the enchiladas, so that they do not break in half. if you have an exceptionally long spatula, use it! top with a dollop of sour cream, cliantro and a jalapeño slice and serve.

***note to make it vegan, use tofutti sour cream and leave off monterey jack cheese.***

adapted from enchanted broccoli forest by mollie katzen. this lady knows her stuff. this recipe is unique, full of healthy fats and super yummy.