Whether you are a meat eater or just want to add more veggies to your diet, you’ll find this tasty vegetarian recipe fast, easy and tasty. These quick-to-fix vegetarian enchiladas go Tex-Mex and are perfect for lunch or dinner.
Cheese Enchiladas Verde
1 ½ cups shredded Mexican 4-cheese blend (6 ounces)
1 small zucchini, shredded (3/4 cup)
13 cup chopped fresh cilantro
8 soft corn tortillas (5 or 6 inch)
1/3 cup soft cream cheese with roasted garlic
1 jar (16 ounces) green salsa (salsa Verde) (2 cups)
1 medium avocado, diced
4 medium green onions, sliced (1/4 cup)
Heat oven to 350 degrees. Spray rectangular baking dish, 11x7x1-1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
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.
Cover and bake about 25 minutes or until hot. Top with avocado and green onions.