Garden Enchiladas - Kraft Recipes Top
Comida Kraft
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Garden Enchiladas

Prep Time
Total Time

12 servings

Made with a medley of herbs, chopped veggies and red enchilada sauce, these cheesy Garden Enchiladas are the pick of the enchilada recipe crop.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cook and stir chayotes in dressing in large skillet on medium-high heat 5 min. Add corn, peppers, carrots and oregano; cook 5 min., stirring occasionally. Stir in zucchini; cook and stir 5 min.
  • Dip 1 tortilla in enchilada sauce; spoon 1/4 cup vegetable mixture down center of tortilla, then sprinkle with 1 Tbsp. cheese. Roll up tightly. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining sauce and cheese.
  • Bake 20 min. or until heated through.

Special Equipment Needed

Special Extra

Combine 1 cup julienne-cut jicama, 1/4 cup chopped fresh cilantro and 1 Tbsp. lime juice. Spoon over enchiladas just before serving.


Prepare using thawed frozen corn.


  • 12 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Fat

Nutrition Bonus

Savor the enticing blend of flavors in these nutrition-packed enchiladas. In addition to the vegetables being rich in vitamin A, the cheese provides calcium.

Nutritional Information

Serving Size 12 servings
Calories 160
Total fat 7g
Saturated fat 3g
Cholesterol 15mg
Sodium 340mg
Carbohydrate 22g
Dietary fiber 3g
Sugars 4g
Protein 6g
% Daily Value
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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