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Cheese Enchiladas Verde

Falicia's picture
Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.
Ingredients
  Shredded mexican 4-cheese blend 6 Ounce (1 1/2 cups)
  Shredded mexican 4 cheese blend 6 Ounce (1 1/2 cups)
  Zucchini 3⁄4 Cup (12 tbs), shredded (1 small sized)
  Chopped cilantro 1⁄4 Cup (4 tbs) (fresh)
  Corn tortillas 8 (soft)
  Soft cream cheese with roasted garlic 1⁄3 Cup (5.33 tbs)
  Green salsa 16 Ounce (salsa verde)
  Avocado 1 Medium, diced
  Green onions 1⁄4 Cup (4 tbs), sliced (4 medium sized)
Directions

1. Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
2. Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
3. Cover and bake about 25 minutes or until hot. Top with avocado and onions.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Cheesy
Method: 
Baked
Drink: 
Wine
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Ingredient: 
Cheese, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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