Cheese Enchiladas Verde Recipe

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


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
Speciality, Main Ingredient,
Interest Group,


 Shredded mexican 4-cheese blend6 Ounce (1 1/2 cups)
 Shredded mexican 4 cheese blend6 Ounce (1 1/2 cups)
 Zucchini3⁄4 Cup (12 tbs), shredded (1 small sized)
 Chopped cilantro1⁄4 Cup (4 tbs) (fresh)
 Corn tortillas8 (soft)
 Soft cream cheese with roasted garlic1⁄3 Cup (5.33 tbs)
 Green salsa16 Ounce (salsa verde)
 Avocado1 Medium, diced
 Green onions1⁄4 Cup (4 tbs), sliced (4 medium sized)

Nutrition Facts

Serving size

Calories 796 Calories from Fat 439

% Daily Value*

Total Fat 49 g76.1%

Saturated Fat 24.5 g122.3%

Trans Fat 0 g

Cholesterol 104.5 mg

Sodium 1144.9 mg47.7%

Total Carbohydrates 64 g21.3%

Dietary Fiber 12.1 g48.4%

Sugars 6.4 g

Protein 33 g65.5%

Vitamin A 14.9% Vitamin C 34%

Calcium 13.9% Iron 13.2%

*Based on a 2000 Calorie diet


1. Heat oven to 350ºF. 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.