Verde Enchiladas

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 2 cups shredded zucchini or 2 cups squash
• 1 ½ cups low-fat Mexican cheese blend , divided use (4.5g fat per 1/4 cup)
• 4 ounces packages fat free cream cheese
• ½ cup chopped roasted red pepper
• ½ teaspoon cumin
• 1 ½ teaspoons minced garlic , divided use
• 1 ½ lbs tomatillos , skins removed and halved
• ¼ cup chopped cilantro
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 jalapeno peppers , seeded and chopped
• 8 corn tortillas (6 inches each)
• vegetable oil cooking spray
• ½ cup chopped green onion

Directions:

1. Preheat oven to 350 degrees.
2. Combine squash, 1/2 cup shredded cheese, cream cheese, red pepper, cumin and 1/2 teaspoon garlic in a medium mixing bowl.
3. 2.
4. Boil tomatillos for approximately 5 minutes or until they begin sinking.
5. Drain.
6. Place in a blender or food processor.
7. Add cilantro, 1 teaspoon garlic, salt, pepper and jalapenos.
8. Blend until smooth, then transfer to a shallow dish.
9. 3.
10. Dip tortillas one at a time in sauce.
11. Spoon 2 heaping tablespoons of squash mixture down the center of each tortilla.
12. Roll up and place seam side down in a 9- x 13-inch baking dish sprayed with vegetable oil cooking spray.
13. Top with remaining sauce, cheese and green onion.
14. Cover and bake 20-30 minute or until cheese is melted.

Reviews

[Aunt Cookie]

These taste really fresh. I didn't make these as low-fat as written in the recipe (I used full-fat Mexican cheese, and low fat cream cheese), but they still are pretty healthy. I found that this made enough filling to fill approx. 9 tortillas. Thanks for sharing!