Cheese Enchiladas – CE
salad and sliced avocado
  • Clean Eating
  • freezable, kid favorite, meatless
Cheese Enchiladas – CE
salad and sliced avocado
  • Clean Eating
  • freezable, kid favorite, meatless
Servings:

Ingredients

Prep
  • 4 oz cream cheese
  • 2 C shredded Mexican cheese blend
  • 4 oz can diced green chilies
  • 1 pkg corn tortillas 10-12 ct
On Cooking Day
  • 28 oz enchilada sauce
  • 2 avocados
  • 6 C salad greens
  • 1 C shredded Mexican cheese blend

Instructions

To Assemble
  1. Mix first 3 ingredients in a small bowl. Scoop mixture equally onto tortillas and roll up.
  2. Place in 9 x 13 baking dish lined with foil and sprayed with non stick spray. Cover with foil.
To Cook
  1. Uncover and pour enchilada sauce over enchiladas then bake covered in a 375 degree oven for 30 – 35 minutes or until hot and bubbly.
  2. Uncover and top with 1 C shredded cheese. Bake until melted.
  3. Serve with sliced avocado and salad.

Ingredients

Prep
  • 4 oz cream cheese
  • 2 C shredded Mexican cheese blend
  • 4 oz can diced green chilies
  • 1 pkg corn tortillas 10-12 ct
On Cooking Day
  • 28 oz enchilada sauce
  • 2 avocados
  • 6 C salad greens
  • 1 C shredded Mexican cheese blend

Instructions

To Assemble
  1. Mix first 3 ingredients in a small bowl. Scoop mixture equally onto tortillas and roll up.
  2. Place in 9 x 13 baking dish lined with foil and sprayed with non stick spray. Cover with foil.
To Cook
  1. Uncover and pour enchilada sauce over enchiladas then bake covered in a 375 degree oven for 30 – 35 minutes or until hot and bubbly.
  2. Uncover and top with 1 C shredded cheese. Bake until melted.
  3. Serve with sliced avocado and salad.
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