Enjoy asparagus, red pepper and zucchini rolled up in flour tortillas and topped with sauce and cheese in our Skillet Garden Vegetable Enchiladas.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 cup chopped fresh asparagus spears
1 red pepper, cut into thin strips
1 large zucchini, coarsely chopped
6 flour tortillas (6 inch)
1 cup TACO BELL® Mild Sauce
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 Tbsp. thinly sliced fresh chives
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Let's Make It
Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.
Cook vegetables as directed, doubling all ingredients. Use half to prepare these delicious enchiladas as directed. Cool remaining cooked vegetables, then refrigerate up to 24 hours. Reheat, then stir into hot scrambled eggs the next morning to enjoy as part of your breakfast.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* 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.