Verde Enchiladas Recipe

Name: Verde Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 12 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

Servings: persons

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 12 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

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.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Verde Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Verde Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions