Ready in 40 minutes
1. Heat oven to 350º. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini, and cilantro.
2. Spread each tortilla with about 2 tsp 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 back about 25 minutes or until hot. Top with avocado and onions.
IvySue 4y agoSo easy and tasty! I added black beans and maybe I'll add spinach next time, too.
Artolsav 4y agoDelicious and easy! Husband couldn't stop raving about it!
pineapplebutter 7y agoThese were amazing! I added some spices to the mixture inside to give it more of an authentic Mexican flavor: chili powder, cumin, cayenne, oregano, basil...and added some onion and garlic powder instead of roasted garlic, since I only had plain flavored cream cheese. I only used about half of the jar of salsa and it was plenty to cover the tops; I'll save the rest for next time. Also, next time I will try adding some spinach to the mix. I'm excited to eat the leftovers for tomorrow!
CCheryl 7y agoif i had a medal id give it for this recipe, looking good!
heathero 7y ago[I posted this recipe.]