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.
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.
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 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.
Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.
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.
Top each serving with 1 Tbsp. BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.