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Cheese Enchiladas Verde

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir 1 teaspoon finely chopped garlic or 1/4 teaspoon garlic powder into 1/3 cup cream cheese for the cream cheese with roasted garlic.
  • tip 2
    Tortillas will be easier to roll if warmed in the microwave as directed on package.
  • tip 3
    Use 1 jar (16 oz) thick & chunky salsa or picante sauce instead of the green salsa. Or use 1 cup each red and green salsa.
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