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Skillet Veggie Enchiladas
Skillet Veggie Enchiladas

Skillet Veggie Enchiladas

25 Min(s)
25 Min(s) Prep
Healthy Living
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
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6 servings
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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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
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.
2
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.
3
Cook 5 min. or until cheese is melted and enchiladas are heated through. Sprinkle with chives.
Kitchen Tips
Tip 1
Note
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.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 510mg
22%
Total Carbohydrates 22g
8%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 6g
12%
Vitamin A
20%
Vitamin C
25%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 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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