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Main dishes

Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas recipe
photo by:kraft
Vegetables roasted in zesty Italian dressing create a wonderfully flavored medley for these easy baked enchiladas.
20 min
1 hr 30 min
6 servings
Magazine Acquisition

What You Need

 eggplant, coarsely chopped
 red peppers
small  zucchini, coarsely chopped
large  onion, chopped
 fresh jalapeño peppers
cloves  garlic
cup  KRAFT Zesty Italian Dressing
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
cup  water
 corn tortillas (6 inch)
Tbsp.  chopped fresh cilantro

Make It

HEAT oven to 425°F.

COVER rimmed baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto 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 puree onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas 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 puree and cheese. Cover.

BAKE 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.

Kraft Kitchens Tips

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.
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