Creamy Enchiladas

12 large collard green leaves

3 medium zucchini, diced

1 large onion, diced

2 large sweet potatoes, diced

olive oil

1 1/2c raw cashews

4oz can diced green chiles (do not drain)

1c water

1t salt

2T adobo sauce (from canned chipotle in adobo) [optional: contains corn starch]

Blanch collard greens in boiling water until soft. Remove from water and set aside.

Preheat oven to 425 degrees. 

Add zucchini, onion, and sweet potatoes to parchment-lined baking sheet and drizzle with olive oil.

Roast until soft and brown, about 15-20 minutes, stirring occasionally.

Meanwhile, boil cashews for 5 minutes and drain.

Blend until smooth boiled cashews, green chiles with juice, 1c water, and 1t salt. 

Remove vegetables from oven and stir in adobo sauce, plus 1/2c cream sauce.

Turn down oven to 375.

Strip off the tough collard green stems, then fill each with a spoonful of vegetable mixture.

Roll and add to a greased 9x13 pan.

Cover with remaining cream sauce and bake 20-25 minutes, until heated through.

Adapted from a recipe at Nora Cooks.