Comida Kraft
Recipe Box

Roasted Vegetable Enchiladas

(11) 10 Reviews
Prep Time
Total Time

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.


  • 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
Calories 140
% Daily Value
Total fat 4.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 170mg
Carbohydrate 20g
Dietary fiber 4g
Sugars 4g
Protein 6g
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

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  • rsfound |

    Absolutely fabulous!!

  • abbyz2000 |

    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.

  • Lisateachs |

    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.