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Vegetarian Enchilada Bake

Kraft Memeber Recipe
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Makes: 1 pan Total Time: 1 hr 20 min
Category: Dinner Entrees Sub Category: Vegetarian Entrees

what you need
  • 1 pkg. (1 lb.) frozen mixed pepper stir-fry
  • 1 pkg. (12 oz.) Boca Meatless Ground Crumbles
  • 1 can (11 oz.) Mexi-corn, drained
  • 2 cans (10 oz.) mild enchilada sauce, divided
  • 1-1/2 cups Kraft Reduced-Fat Mexican-Style Shredded Cheese, divided
  • 12 (7-inch) small fajita-size flour tortillas
make it
Preheat oven to 350°F. Spray a 13" x 9" baking dish with cooking spray. Heat large skillet over med-high heat. Add pepper stir-fry, cook until lightly browned and all liquid is gone. Stir in Boca Crumbles, Mexi-corn and 3/4 cup sauce. Cook until heated through. Cool slightly. Stir in 3/4 cup Kraft Cheese.

Spread 1/2 cup sauce in bottom of baking dish. Dividing evenly, spoon filling down center of each tortilla. Roll up tortillas, place seam down in baking dish. Top with remaining sauce. Cover with foil.

Bake until bubbly, 30 minutes. Uncover, sprinkle with remaining Kraft cheese. Bake until cheese is melted.
These are wonderfully fulfilling for a vegetarian dish. I serve them with avocado slices.
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