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Roasted Fresh Vegetable Enchiladas
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Roasted Fresh Vegetable Enchiladas

1 Hr(s) 5 Min(s)
20 Min(s) Prep
45 Min(s) Cook
Looking for a way to make eating veggies fun for everyone? We recommend these Roasted Fresh Vegetable Enchiladas with cilantro and a blend of melted cheeses.
What You Need
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8 servings
Original recipe yields 8 servings
3 red bell pepper s
1 white onion, chopped
4 cloves garlic, peeled
1 jalapeño pepper
1/2 cup KRAFT Zesty Italian Dressing, divided
1 small eggplant, chopped
1 small zucchini, chopped
1/2 cup water
8 flour tortilla s (8 inch)
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup chopped fresh cilantro
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Let's Make It
1
Heat oven to 425°F.
2
Cover 2 baking sheets with foil; spray with cooking spray. Combine first 4 ingredients with 1/4 cup dressing; place in single layer on 1 of the prepared baking sheets. Combine eggplant and zucchini with remaining dressing; place on remaining prepared baking sheet.
3
Bake 25 min. or until vegetables are tender and peppers are blackened, turning vegetables after 10 min. Cool slightly. Remove skin and seeds from peppers; cut into small pieces. Reserve 2 cups vegetables. Blend remaining vegetables and water in blender until smooth.
4
Reduce oven temperature to 350ºF. Pour 1/2 cup blended vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Fill tortillas with cheese, sour cream, cilantro and reserved roasted vegetables; roll up. Place, seam side down, in baking dish. Top with remaining blended vegetable mixture. Cover with foil.
5
Bake 20 min. or until cheese is melted and mixture is heated through.
Kitchen Tips
Tip 1
Make Ahead
Prepare this delicious pasta bake up to 24 hours in advance. Assemble as directed, then refrigerate until ready to bake as directed.
Tip 2
How to Peel Blackened Peppers
Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 640mg
28%
Total Carbohydrates 35g
13%
Dietary Fibers 4g
14%
Sugars 5g
10%
Protein 10g
20%
Vitamin A
40%
Vitamin C
50%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 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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