Comida Kraft
Recipe Box

Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas is rated 3.7 out of 5 by 10.
Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

12 servings

Vegetables roasted in zesty Italian dressing create a wonderfully flavored medley for these easy baked enchiladas.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto prepared baking sheet. Bake 30 min., turning after 10 min.; cool. Remove garlic cloves; set aside. Peel peppers; discard seeds. Coarsely chop peppers; combine with remaining roasted vegetables.
  • Combine 2 cups vegetable mixture and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetable mixture in blender until smooth.
  • Reduce oven temperature to 350°F. Spread 1 cup vegetable purée onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 3 Tbsp. chopped vegetable mixture down center of each tortilla; roll up. Place, seam sides down, in prepared baking dish; top with remaining vegetable purée and cheese. Cover.
  • Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.

Make Ahead

Assemble enchiladas as directed but do not bake. Refrigerate up to 3 hours. Bake as directed just before serving.

How to Roast Vegetables

The more uniform the vegetable size is, the more evenly the vegetables will roast.

Special Extra

Top each serving with 1 Tbsp. BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.

Servings

  • 12 servings

Healthy Living

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

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

Here's a tasty way to enjoy your vegetables. And as a bonus, the red peppers provide a good source of both vitamins A and C.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 140
Total fat 4.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 170mg
Carbohydrate 20g
Dietary fiber 4g
Sugars 4g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 30 %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.

Ratings & Reviews

Rated 4 out of 5 by from this recipe was extremely good for only having veggies and no beans and not meat! this recipe was extremely good for only having veggies and no beans and not meat! it did take a little effert though with having to cut all the veggies and then roast them (and i will probably not cook them as long since i thought the veggies were a little too mushy, but my husband didnt thinks so) and then peeling the peppers, but it tasted fantastic! i did add about half a can of green enchilada sauce on top before sticking it in the oven, but i'm not even convinced that it needed it. the puree was surprisingly good and it had a real good bite! will definitely be making this again.
Date published: 2011-10-19
Rated 4 out of 5 by from This was pretty good, I added some mushrooms and black beans to the mix and it turned out good. This was pretty good, I added some mushrooms and black beans to the mix and it turned out good. I seasoned my veggies with cumin, garlic, papprica, pepper and salt and that gave it a little extra flavor. My 8 yr. old son wasn't crazy about it but my husband said that he feld good eating it because it was healthy.
Date published: 2011-10-19
Rated 1 out of 5 by from I did not use an onion or jalapeno pepper and perhaps that was why it didn't come out good. I did not use an onion or jalapeno pepper and perhaps that was why it didn't come out good. I am not looking forward to the leftovers, but I hate to see food go to waste. It was also rather time consuming, especially when you consider the end product was a failure. My 4 yr old took 2 or 3 bites and wanted PB&J.
Date published: 2014-04-09
Rated 5 out of 5 by from This was absolutely outstanding. This was absolutely outstanding. I grilled the veggies and left out the jalapenos for the kids. My husband is not one to compliment many recipes, and he was still talking about this the next day. My kids all enjoyed it too. This will be added to the monthly rotation this summer for sure.
Date published: 2013-05-24
Rated 5 out of 5 by from This is a wonderfully delicious vegetarian dinner. This is a wonderfully delicious vegetarian dinner. Both me and my husband loved it. Also a great meal to make ahead and freeze for later use. I just wouldn’t put the cheese on top until you put it in the oven otherwise it sticks to the foil.
Date published: 2010-02-27
Rated 5 out of 5 by from this was so good! this was so good! the only thing i did add was i browned up some ground chicken and added it to the vegies. I then put some homemade salsa on top of the pureed vegies before the cheese on top....it was not bland at all...so good!
Date published: 2010-11-01
Rated 4 out of 5 by from A little bland but not too bad. A little bland but not too bad. Might try it with a different cheese or adding a little salsa to the roasted vegetables stuffing to add a little flavor. Great dish for vegetarians.
Date published: 2009-05-06
Rated 1 out of 5 by from i improvised a little and it didnt go well. i improvised a little and it didnt go well. whatever version of this recipe i made was not good. lol.
Date published: 2009-03-20
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