1 pack of 6" whole wheat tortillas
1 can mild green chiles, chopped
20 Kalamata olives, sliced (you can use canned black olives)
1 tomato, diced
1 cup enchilada sauce or salsa
1 1/2 cups blanched kale
Cashew Cheese (see below)
1 cup raw cashews, soaked/drained/rinsed
1 tsp apple cider vinegar (or lemon juice)
1/4 tsp chipotle powder or habanero sauce (optional)
1/4 tsp salt
A few dashes of pepper
1 cup water (use only as much as you need to create desired consistency)
Topping: chilled cashew cheese + freshly chopped cilantro
Give yourself at least 6 hours to soak your cashews before starting this recipe. Soak them in salted water until tender.
Cashew Cheese: Drain soaked cashews and rinse them in water. Add the cashews to a food processor. Add the cider vinegar, a pinch of salt and pepper (optional chipotle powder) and a splash of water. Start the blender on low. Add in more splashes of water until the mixture is churning well. Allow to mix until smooth. Add in only as much water as you need to achieve a smooth, hummus-style consistency. Taste test. Add in a pinch more salt and pepper if desired.
Kale: Prep your kale by pulling leaves from the thick stems. Rinse the kale very well and plunge into very hot (almost boiling) water. Cook until tender. Pull the kale and either spin or pat dry. Set aside.
Preheat oven to 375 degrees and start assembling your enchiladas: Add a generous scoop of cashew cheese + kale to each tortilla, and roughly roll or fold and line up in your baking dish.
With your baking dish stuffed with tortillas, pour your enchilada sauce right over top. The amount is variable - more sauce means moister enchiladas. Then take chilies + olives + chopped tomato and cover the top.
Bake at 375 for about 45 minutes (covered). Allow to cool about 10 minutes before serving. Or even better, serve the next day!