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Vegetarian Enchilada Bake
Vegetarian Enchilada Bake

Vegetarian Enchilada Bake

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (1 lb.) frozen mixed pepper stir-fry
1 pkg (12 oz.) Boca Meatless Ground Crumbles
1 can (11 oz.) Mexi-corn, drained
2 cans (10 oz.) mild enchilada sauce, divided
1-1/2 cups Kraft Reduced-Fat Mexican-Style Shredded Cheese, divided
12 (7-inch) small fajita-size flour tortillas
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Let's Make It
1
Preheat oven to 350°F. Spray a 13" x 9" baking dish with cooking spray. Heat large skillet over med-high heat. Add pepper stir-fry, cook until lightly browned and all liquid is gone. Stir in Boca Crumbles, Mexi-corn and 3/4 cup sauce. Cook until heated through. Cool slightly. Stir in 3/4 cup Kraft Cheese.
2
Spread 1/2 cup sauce in bottom of baking dish. Dividing evenly, spoon filling down center of each tortilla. Roll up tortillas, place seam down in baking dish. Top with remaining sauce. Cover with foil.
3
Bake until bubbly, 30 minutes. Uncover, sprinkle with remaining Kraft cheese. Bake until cheese is melted.
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