1
jar (16 ounces) green salsa (salsa verde) (2 cups)
1
medium avocado, diced
4
medium green onions, sliced (1/4 cup)
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Steps
1
Heat oven to 350°F. 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.
Use 1 jar (16 oz) thick & chunky salsa or picante sauce instead of the green salsa. Or use 1 cup each red and green salsa.
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