1 (10 inch) flour tortilla
3 soft taco shells
1 (1 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 cup margarine, softened
2 tablespoons green onions
Place tortilla in a small bowl and warm until warmed, about 5 minutes. Remove from heat and drain.
For serving, dissolve cream cheese in eggs over medium heat in a large bowl
Mix the egg whites, cream cheese and cheese cubes in large bowl. Gradually beat in 1 cup margarine and 1 1/2 cup green onions, stirring constantly. Mix together with enchilada sauce in a large white bowl. Transfer to 8 individual plates.
When serving, lettuce leaf may be cut in half and placed on one plate. Spread tortilla with salsa and transfer onto plate. Serve cream cheese slices with tortilla, leaf or lettuce, with dressing. Garnish with cilantro.