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Verde Enchiladas

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READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups shredded zucchini or 2 cups squash
  • 1 12 cups low-fat Mexican cheese blend, divided use (4.5g fat per 1/4 cup)
  • 4 ounces packages fat free cream cheese
  • 12 cup chopped roasted red pepper
  • 12 teaspoon cumin
  • 1 12 teaspoons minced garlic, divided use
  • 1 12 lbs tomatillos, skins removed and halved
  • 14 cup chopped cilantro
  • 1 teaspoon salt
  • 12 teaspoon ground black pepper
  • 2 jalapeno peppers, seeded and chopped
  • 8 corn tortillas (6 inches each)
  • vegetable oil cooking spray
  • 12 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.

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