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Ingredients
| mexican cheese - queso asadero (shredded): 1 1/2 cups |
| zucchini squash: 1 whole squash (small) |
| fresh cilantro (coriander): 1/4 cup |
| corn tortillas: 8 tortillas (5 or 6 inch) |
| cream cheese: 1/3 cup (with roasted garlic) |
| salsa: 1 lb |
| avocados: 1 (diced) |
| green onions - spring or scallion (chopped): 1/4 cup |
Cheese Enchiladas Verde
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Heat oven to 350ºF. 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.