Avocado Cashew Enchiladas - cooking recipe

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 1/2 cup yogurt
1 garlic clove, minced
8 corn tortillas
1 (15 ounce) jar enchilada sauce
1 cup monterey jack cheese, grated

Preparation

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