Skillet Garden Vegetable Enchiladas - Kraft Recipes Top

Skillet Garden Vegetable Enchiladas

Prep Time
Total Time

6 servings

Enjoy asparagus, red pepper and zucchini rolled up in flour tortillas and topped with sauce and cheese in our Skillet Garden Vegetable Enchiladas.

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What You Need

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Make It

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  • Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
  • Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
  • Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.

Special Equipment Needed

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Creative Leftovers

Cook vegetables as directed, doubling all ingredients. Use half to prepare these delicious enchiladas as directed. Cool remaining cooked vegetables, then refrigerate up to 24 hours. Reheat, then stir into hot scrambled eggs the next morning to enjoy as part of your breakfast.


  • 6 servings

Healthy Living

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

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

Make it meatless with this simple skillet dish, boasting more than 1/2 cup of vegetables per serving. As a bonus, the red pepper is a good source of both vitamins A and C.

Nutritional Information

Serving Size 6 servings
Calories 170
Total fat 7g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 510mg
Carbohydrate 22g
Dietary fiber 3g
Sugars 3g
Protein 6g
% Daily Value
Vitamin A 25 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 10 %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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