Cashew Cheese Enchiladas

2014-04-20
  • Yield : 6 enchiladas
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

These creamy cashew cheese enchiladas are filled with kale and juicy olives, happivore-cashewcheeseenchiladasthen covered in thick salsa and baked to perfection.

Total Cost: $11.70
Cost per Enchilada: $1.95

Ingredients

  • | Cashew Cheese |
  • 1 cup cashews, soaked overnight or at least 4 hours
  • juice of ½ a lime
  • ½ tsp salt
  • black pepper to taste
  • | Enchilada Sauce |
  • 2 tomatoes, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 jalapeno
  • ½ cup fresh cilantro
  • juice of ½ a lime
  • | Remaining Ingredients |
  • 1 cup kalamata olives, chopped
  • 2 tbsp capers, chopped
  • 1 cup kale, chopped
  • 6 corn tortillas

1.   Blend all the cashew cheese ingredients in a food processor for a couple minutes, until smooth. Pour into a container and set aside.

2.   To make enchilada sauce, blend all the sauce ingredients together in a food processor until it looks like salsa. Pour into a container and set aside.

3.   Preheat oven to 375° F.

4.   Scoop a couple tablespoons of the cashew cheese, and olives and capers, onto the center of the tortillas. Top with kale. Store remaining cashew cheese in fridge.

5.   Fold the enchiladas, and set folded-side down in an ovenproof dish, with the enchiladas side by side. Cover with half of the enchilada sauce. Bake for 40 minutes.

6.   Spoon remaining sauce and cheese onto the enchiladas and dig in.

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Nutritional Info

This information is per serving.

  • Calories

    365
  • Total fat

    19 g
  • Saturated fat

    2 g
  • Sodium

    806 mg
  • Total carbohydrates

    62 g
  • Dietary fiber

    4 g
  • Sugar

    3 g
  • Protein

    13 g
  • Vitamin A

    45%
  • Vitamin C

    41%
  • Calcium

    13%
  • Iron

    16%

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