"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

CINDY'S VEGETARIAN CASHEW ENCHILADAS Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for CINDY'S VEGETARIAN CASHEW ENCHILADAS, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Servings
12 fresh corn tortillas
2 TBL butter
1 cup unsalted cashews, coarsely chopped
1 med onion chopped
2 cloves garlic, chopped
1 cup sliced mushrooms
½ cup sliced black olives plus more for garnish
1, 4 oz can chopped Ortega Chilies
2 + cups grated jack cheese, divided
2, 14 oz can prepared red enchilada sauce. I like Las Palmas
Shredded lettuce, sour cream, diced tomatoes, and avocado slices for garnish

Directions:
Directions:
Saute onions and garlic in butter until soft over med heat, add mushrooms and cook until soft. Add cashews, olives and chilies and blend. Remove from heat.

Pour ½ can enchilada sauce on bottom of 9X13 pan, covering bottom. Heat griddle or heavy iron skillet to hot. Spray tortillas with cooking spray and heat on griddle until soft and heated through, about 20 seconds Remove from heat and stack. While tortillas are still hot and soft fill one tortilla at a time.

Place a tortilla on work surface, place 2+ TBL spoons cashew mixture in a line across bottom 1/3 of tortilla and a small hand full of cheese over that. Lightly roll tortilla over filling and keep rolling into a cigar shape. Place seam side down on sauce in pan. Fill pan with enchiladas with their sides touching but not crammed together, 8 should fit in one row going down the long side, leaving about 3 empty inches on the long side. Place the last 4 in opposite directions making 2 rows of 2. You want the enchilada full but not bursting at the seams. They should be about 1 ½ -2 inches wide .

Pour enough sauce over enchiladas to cover and flow down sides of pan and in between but not too soupy. Sprinkle, several hand full’s of cheese Bake in 350 oven for 30 minutes, or until cheese is totally melted and ends of tortillas droop softly and they are heated through.

Let cool 5-10 minutes, cut between enchiladas with spatula and serve 3 on a plate next too, and partially on a small bed of finely shredded lettuce, top enchiladas with black olives, a dollop of sour cream, 1 TBL diced tomatoes, and ¼ avocado fan. Black beans and rice make good side dishes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

437W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!