Cheese Enchiladas Verde

So we have decided to stop eating meat at night for the most part. Only because we generally eat really late and it's not very good for the body to try and digest meat when you are sleeping. Does this mean we are NEVER eating meat at night? No, of course not. Occasionally we will and in all reality we will still eat it on the weekends as we USUALLY eat earlier in the day and I have time to prepare. During the week it's sometimes like running around like a chicken with my head cut off. Yes I do prepare, no it's not always the greatest preparation, and sometimes I am just exhausted and meat takes much longer to prepare anyways so ha!

With all of that being said here is the recipe we tried last night. For the most part we really liked it. Sam and I did. The girls somewhat picked at the salsa, I don't know why they usually like it. Maybe because Jadyn wasn't feeling well and was being grouchy and Jakayla was... I dunno being a weirdy LOL!

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)

Directions

Step 1 - Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.

Step 2 - 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.

Step 3 - Cover and bake about 25 minutes or until hot. Top with avocado and onions.