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Cheese Enchiladas Verde
These vegetarian cheese enchiladas verde are packed with a fresh mixture of shredded zucchini, cilantro, and Mexican cheese. A layer of garden vegetable cream cheese inside each corn tortilla adds a rich, creamy texture that balances the bright green salsa. They make a quick and comforting weeknight dinner. Fresh diced avocado and crisp green onions provide a cool, crunchy finish right out of the oven.
Ingredients
- 1 ½ cups shredded Mexican cheese blend (6 oz)
- 1 small zucchini, shredded ( ¾ cup)
- ¼ cup chopped fresh cilantro
- ⅓ cup garden vegetable or chives-and-onion cream cheese spread
- 8 soft corn tortillas (5 or 6 inch)
- 1 jar (16 oz) green salsa* (2 cups)
- 1 medium avocado, pitted, peeled and diced
- 4 medium green onions, sliced ( ¼ cup)
Instructions
- 1Preheat the oven to 350°F and coat an 11x7-inch glass baking dish with cooking spray.
- 2Combine the shredded Mexican cheese, grated zucchini, and chopped cilantro in a medium bowl.
- 3Spread roughly two teaspoons of the cream cheese spread onto each soft corn tortilla.
- 4Spoon about one-third cup of the cheese and zucchini mixture onto each tortilla, leaving a one-inch border.
- 5Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish, then pour the green salsa evenly over the top.
- 6Cover the dish and bake for about 25 minutes until hot. Remove from the oven and garnish with diced avocado and sliced green onions.