|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)|
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- Heat oven to 350ºF. 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.