Cheese Enchiladas Verde
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