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Roasted Vegetable Enchiladas
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Roasted Vegetable Enchiladas

1 Hr(s) 30 Min(s)
20 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Healthy Living
See how easily vegetables roasted in zesty Italian dressing create a wonderfully flavored medley for these easy baked Roasted Vegetable Enchiladas. These Roasted Vegetable Enchiladas are sure to be crowd pleasers.
What You Need
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12 servings
Original recipe yields 12 servings
1 eggplant, coarsely chopped
2 red peppers
2 small zucchini, coarsely chopped
1 large onion, chopped
2 fresh jalapeño peppers
4 cloves garlic
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup water
12 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro
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Let's Make It
1
Heat oven to 425°F.
2
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.
3
Combine 2 cups vegetable mixture and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetable mixture in blender until smooth.
4
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.
5
Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.
Kitchen Tips
Tip 1
Make Ahead
Assemble enchiladas as directed but do not bake. Refrigerate up to 3 hours. Bake as directed just before serving.
Tip 2
How to Roast Vegetables
The more uniform the vegetable size is, the more evenly the vegetables will roast.
Tip 3
Special Extra
Top each serving with 1 Tbsp. BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 170mg
7%
Total Carbohydrates 20g
7%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 6g
12%
Vitamin A
25%
Vitamin C
20%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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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