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)
Preparation
Heat oven to 350°F. 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 onions.
