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Cheese Enchiladas Verde

cheese enchiladas verde Entree Mexican
Cheese Enchiladas Verde
  • Prep 15 min
  • Total 40 min
  • Servings 4

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

Updated July 9, 2010

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)

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
455
Calories from Fat
260
% Daily Value
Total Fat
29g
0%
Saturated Fat
14g
0%
Cholesterol
65mg
0%
Sodium
750mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
8g
0%
Protein
18g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
28%
28%
Calcium
40%
40%
Iron
16%
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;
*Percent Daily Values are based on a 2,000 calorie diet.

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