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.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 large red onion, cut into thin slices
1 red pepper, cut into thin strips
1 cup sliced fresh mushrooms
6 flour tortillas (6 inch)
1 cup TACO BELL® Mild Sauce
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh chives
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* 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.