Cheese Enchiladas Verde

 

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)

• 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.