Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.
cups shredded Mexican 4-cheese blend (6 ounces)
small zucchini, shredded (3/4 cup)
cup chopped fresh cilantro
soft corn tortillas (5 or 6 inch)
cup soft cream cheese with roasted garlic
jar (16 ounces) green salsa (salsa verde) (2 cups)
medium avocado, diced
medium green onions, sliced (1/4 cup)
Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
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.
Cover and bake about 25 minutes or until hot. Top with avocado and onions.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Heirloom Recipe Cheese Enchiladas