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Zucchini & Cheese Enchiladas Verde
Shredded zucchini, cilantro, Mexican cheese blend, and garden vegetable cream cheese spread go into eight soft corn tortillas before rolling. Two cups of green salsa pour over the top, and the dish bakes until the tortillas soften and the sauce bubbles around the edges. Diced avocado and sliced green onions finish the plate raw, adding cool contrast to the baked filling. Serves 4 in about 45 minutes.
Equipment
- 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 2 teaspoons of the cream cheese spread onto each soft corn tortilla.
- 4Spoon about 1/3 cup of the cheese and zucchini mixture onto each tortilla, leaving a 1-inch border.
- 5Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish. Keeping the seams down prevents them from unrolling while they bake. Pour the green salsa evenly over the top.
- 6Cover the dish and bake for about 25 minutes until hot and bubbly. Top with diced avocado and sliced green onions before serving.
Notes
- Substitution: Green salsa is also known as salsa verde or green tomatillo salsa. You can easily swap in regular red salsa or picante sauce if you prefer.
- Flavor tip: Cilantro has a strong, bright flavor that cools down spicy dishes. Add it gradually and adjust the amount to suit your taste.
- Tortilla tip: If your corn tortillas are stiff and prone to cracking, wrap them in a damp paper towel and microwave for 30 seconds to make them pliable before rolling.
