Cheese Enchiladas Verde Recipe

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

Summary

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

Ingredients

 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

Directions

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.
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