Cheese Enchiladas Verde

Cheese Enchiladas Verde

5 reviews, 4.8 star(s). 100% would make again

Ready in 40 minutes

vegetarian enchiladas


1 1/2 cups shredded Mexican 4-cheese blend
1 small zucchini; shredded (3/4 cup)
1/4 cup fresh cilantro; chopped
8 corn tortillas; (5 or 6 in diameter)
1/3 cup soft cream cheese with roasted garlic
1 16-oz jar green salsa
1 medium avocado; diced
4 medium green onions; sliced

Original recipe makes 4



1. Heat oven to 350ยบ. 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.

Verified by stevemur
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Calories Per Serving: 491 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

So easy and tasty! I added black beans and maybe I'll add spinach next time, too.
IvySue 3y ago

Delicious and easy! Husband couldn't stop raving about it!
Artolsav 4y ago

These 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!
pineapplebutter 6y ago

if i had a medal id give it for this recipe, looking good!
CCheryl 6y ago

[I posted this recipe.]
heathero 7y ago

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