Skillet Veggie Enchiladas - Kraft Recipes Top
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Skillet Veggie Enchiladas

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Total Time

6 servings

Bring our Skillet Veggie Enchiladas to the stovetop to have your favorite Mexican entrée—with onions, peppers, mushrooms and more—ready to go in a flash.

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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 vegetables; cook 6 to 8 min. or until crisp-tender, stirring occasionally. Transfer to bowl. Set skillet aside for later use.
  • Spoon 1/3 cup vegetable mixture down center of each tortilla; roll up. Place, seam sides down, in skillet; drizzle with sauce. Sprinkle with cheese; cover.
  • Cook 5 min. or until cheese is melted and enchiladas are heated through. Sprinkle with chives.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.


Double the cooked vegetable mixture. Use half to make this recipe, then cool and refrigerate remaining vegetables to heat up and add to your scrambled eggs the next morning.


  • 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 high in vitamin C and provides a good source of vitamin A, too.

Nutritional Information

Serving Size 6 servings
Calories 170
Total fat 7g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 510mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 3g
Protein 6g
% Daily Value
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 8 %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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