Cheese Enchiladas Verde

Cheese Enchiladas Verde

Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Success
Tortillas will be easier to roll if warmed in the microwave as directed on package.
Variation
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:

1 Serving (1 Serving)
  • Calories 455
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 14g,),
  • Cholesterol 65mg;
  • Sodium 750mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 8g,
  • Protein 18g;
Percent Daily Value*:
    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.