Cheese Enchiladas Verde

Portions:4
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Ingredients

  • 1½ cups shredded Mexican cheese blend 6 oz
  • 1 small zucchini shredded (¾ cup)
  • ¼ cup chopped fresh cilantro
  • ⅓ cup garden vegetable or chives-and-onion cream cheese spread
  • 8 soft corn tortillas 5- or 6-inch
  • 1 jar green salsa salsa verde or green tomatillo salsa (2 cups)
  • 1 medium avocado pitted, peeled and diced
  • 4 medium green onions sliced (¼ cup)

Instructions

  • Heat oven to 350°F.
  • Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix shredded cheese, zucchini and cilantro.
  • Spread about 2 teaspoons cream cheese on each tortilla.
  • Top each with about ⅓ cup shredded cheese mixture to within 1 inch of edge.
  • Roll up tortillas; place seam side down in baking dish.
  • Pour salsa over enchiladas.
  • Cover with foil.
  • Bake about 25 minutes or until hot.
  • Top with avocado and onions before serving.

Notes / Tips / Wine Advice:

Quick Variation:
Regular salsa or picante sauce can be substituted for the green salsa.

Nutritional Information

Calories: 490 kcal
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Course Casserole / Cheese / One Pot Dinner / Torttilla / Vegetables
Cuisine Mexican
Diets Vegetarian