Cheese Enchiladas Verde Recipe
Ingredients
| Shredded mexican 4-cheese blend | 6 Ounce (1 1/2 cups) | |
| Shredded mexican 4 cheese blend | 6 Ounce (1 1/2 cups) | |
| Zucchini | 3⁄4 Cup (12 tbs), shredded (1 small sized) | |
| Chopped cilantro | 1⁄4 Cup (4 tbs) (fresh) | |
| Corn tortillas | 8 (soft) | |
| Soft cream cheese with roasted garlic | 1⁄3 Cup (5.33 tbs) | |
| Green salsa | 16 Ounce (salsa verde) | |
| Avocado | 1 Medium, diced | |
| Green onions | 1⁄4 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 mg34.8%
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
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.
Chef
