| 1 1/2 | cups shredded Mexican 4-cheese blend (6 ounces) |
| 1 | small zucchini, shredded (3/4 cup) |
| 1/4 | cup chopped fresh cilantro |
| 8 | soft corn tortillas (5 or 6 inch) |
| 1/3 | cup soft cream cheese with roasted garlic |
| 1 | jar (16 ounces) green salsa (salsa verde) (2 cups) |
| 1 | medium avocado, diced |
| 4 | medium green onions, sliced (1/4 cup) |
Serve with...
Southwestern Ranch Pasta Salad
Total Time:
20 min
| 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.
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| Stir 1 teaspoon finely chopped garlic or 1/4 teaspoon garlic powder into 1/3 cup cream cheese for the cream cheese with roasted garlic. |
|
| Tortillas will be easier to roll if warmed in the microwave as directed on package.
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| Use 1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa or picante sauce instead of the green salsa. Or use 1 cup each red and green salsa. |
Nutrition Information:
455 ( 260); 29g ( 14g, ncg); 65mg; 750mg; 37g ( 8g, ncg); 18g 28%; 28%; 40%; 16% 2 ; 0 ; 2 ; 1 ; 3 nc