CHEESE ENCHILADAS VERDE

Cheese Enchiladas Verde image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

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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:

Heat oven to 350°F. 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.

Nutrition Facts : Calories 455, Carbohydrate 37 g, Cholesterol 65 mg, Fat 3, Fiber 8 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 750 mg