This is a quick enchilada recipe that relies on several ready to go ingredients. If you don't want a vegetarian version, chicken or shrimp work well.
1 1/2 c. Cheese-any mixture you like
1 small zucchini, shredded
3/4 c. chopped cilantro
8 corn tortillas
1/3 c. cream cheese with roasted garlic
1 jar green salsa verde
1 medium avocado, sliced
4 green onions, chopped
Heat oven to 350. Spray a baking dish with cooking spray. Heat tortillas just to warm in microwave or oven. Mix together the cheese, zucchini and cilantro. Spread each tortilla with 2 teaspoons of cream cheese and some of the zucchini mixture. Roll up and place in baking dish. Cover tortillas with green salsa verde. Bake for 25 minutes. Top with green onions and avocado and serve.