Cheese Enchiladas Verde
|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)|
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.