| 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.
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