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.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4|
|Calories from Fat: 288 (59%)|
|Amt Per Serving||% DV|
|Total Fat 32g||43 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 73.2mg||23 %|
|Sodium 1072.4mg||37 %|
|Potassium 864.7mg||23 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 27.3g|
|Protein 19.6g||28 %|
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Calories per serving: 491
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