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Cheese Enchiladas Verde

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By Betty Crocker Kitchens
Updated Dec 19, 2023
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Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.

Cheese Enchiladas Verde

  • Prep Time 15 min
  • Total 40 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 1/2 cups shredded Mexican 4-cheese blend (6 ounces)
  • 1 small zucchini, shredded (3/4 cup)
  • 1/4 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)

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
  • Step 
    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.
  • Step 
    3
    Cover and bake about 25 minutes or until hot. Top with avocado and onions.

Nutrition

455 Calories
29g Total Fat
18g Protein
37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
455
Calories from Fat
260
Total Fat
29g
0%
Saturated Fat
14g
0%
Cholesterol
65mg
0%
Sodium
750mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
8g
0%
Protein
18g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
28%
28%
Calcium
40%
40%
Iron
16%
16%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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