Cheese Enchiladas Verde

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

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
455
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
14g,
14%
),
Cholesterol
65mg
65%;
Sodium
750mg
750%;
Total Carbohydrate
37g
37%
(Dietary Fiber
8g
8%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
28%;
Vitamin C
28%;
Calcium
40%;
Iron
16%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.