Cheese Enchiladas Verde

Name: Cheese Enchiladas Verde
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 medium avocado, diced; 8 6-inchs soft corn tortillas (5 or 6 inch); 79 milliliters soft cream cheese with roasted garlic; 59 milliliters chopped fresh cilantro; 59 milliliters medium green onions, sliced; 454 grams jar green salsa (salsa verde) (2 cups); 170 grams 1/2 cups shredded Mexican 4-cheese blend; 177 milliliters small zucchini, shredded

Cheese Enchiladas Verde requires around 40 minutes from start to finish. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. This main course has 470 calories, 16g of protein, and 29g of fat per serving. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. A mixture of avocado, mexican 4-cheese blend, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.

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Cooking Spray

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Baking Pan

Oven

Mix shredded cheese, zucchini and cilantro.

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Shredded Cheese

Cilantro

Zucchini

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.

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Shredded Cheese

Cream Cheese

Tortilla

Spread

Roll up tortillas; place seam sides down in baking dish.

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Tortilla

Roll

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Baking Pan

Pour salsa over tortillas.

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Tortilla

Salsa

Cover and bake about 25 minutes or until hot. Top with avocado and onions.

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Avocado

Onion

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Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

1medium

avocado, diced 86-inchs

soft corn tortillas (5 or 6 inch)79milliliters

soft cream cheese with roasted garlic 59milliliters

chopped fresh cilantro 59milliliters

medium green onions, sliced 454grams

jar green salsa (salsa verde) (2 cups)170grams

1/2 cups shredded Mexican 4-cheese blend 177milliliters

small zucchini, shredded

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.